4 handfuls spring salad mix
6 radishes sliced thin
1 handful of sugar snap peas
1 tsp fine chopped fresh thyme
A sprinkle of edible flowers
Dressing
4 shallots minced
1 tsp Dijon mustard
¼ cup aged sherry vinegar
½ cup canola or other light vegetable oil
½ cup extra virgin olive oil
Salt and cracked black pepper
4 slices of bacon, diced, cooked in a frying pan, reserve fat
- Place the cooked diced bacon in a mixing bowl with just some of the fat, discard or save the rest
- Add minced shallots, mustard, vinegar and whisk
- Slowly add both oils and season to taste with salt and pepper.
- Return dressing to bacon pan to warm lightly if necessary (not hot)
- Arrange greens, peas &radishes, drizzle dressing on salad as desired. Top with edible flowers.