Warm Vegetable Salad with a Smoked Bacon Dressing
extra virgin olive oil
honey (to taste)
sliced into ribbons
Croutons (stale bread toasted with olive oil, herbs and salt/pepper)
Salt and freshly ground black pepper
Olive oil for frying
Dill sprigs, to garnish
To prepare the vegetables,
Place the diced bacon in a frying pan with some oil and heat until crisp.
Add the spring onions, yellow and red pepper slices and garlic.
Sauté the peppers until just cooked, before pouring in the balsamic vinegar, extra virgin olive oil, honey, salt and freshly ground black pepper.
Arrange the zucchini ribbons and baby spinach nicely on the serving plates.
Scatter over the warm pepper / bacon mix.
Scatter the croutons, dill sprigs and parmesan shavings over and serve immediately.