Warm Bacon and Avocado Salad with Dijon Mustard Dressing

Serves: 2


4 rashers of unsalted backed bacon cut into 3cm pieces
4 small tomatoes quartered
1 tbsp of Maille Red Wine vinegar
2 tbsp of Olive Oil
1 tea spoon of Maille Dijon mustard
1 tea spoon of Maille Wholegrain mustard
1 avocado stoned
1 gem lettuce
2 tbsps pine nuts, toasted.


1. Fry the bacon until crisp. Add the tomatoes, vinegar, oil and mustard. Leave to simmer for a couple of minutes.

2. Divide the remaining ingredients between the plates, sprinkle with toasted pine nuts and pour over the warm dressing. Serve immediately.