Chicory & maple bacon salad

Preheat the oven to 180°C, gas mark 4. On a large baking tray, lay the bacon out in an even layer and bake for 10-12 minutes, flipping halfway, until just starting to turn crisp. Scoop 1 tsp of the bacon fat into a nonstick frying pan, then carefully transfer the cooked bacon to a chopping board and chop. Line a separate board or plate with baking parchment.

Set the pan with the bacon fat over a medium heat, then add the bacon and fry for 1 minute before adding 3 tbsp maple syrup. Let the maple bacon bubble for 1-2 minutes, then transfer to the lined board or plate and spread out into a single layer. Set aside to cool to room temperature.

Meanwhile, put the remaining 1 tbsp maple syrup in a large bowl with the oil, mustard and vinegar. Whisk together, then season. Pull apart the chicory leaves, then add to the dressing along with the parsley, pecans and maple bacon. Toss well (ideally with your hands) before serving.