If you’ve started growing your own winter veg you will be rewarded by now with a bountiful crop of salad greens that you can dress up to the nines to make some fantastic winter salads.
I made this creation last weekend by tweaking a recipe from the new book from Lorraine Pascal, Home Cooking Made Easy. I used mostly frill mustard leaves and land cress which grows so fast in my shady garden that I struggle to keep up!
The recipe is very simple. The slight peppery taste of the mustard and cress goes really well with some fried super thin strips of pancetta which are cooked first of all and set aside. I then put some peeled and quartered pears into the hot pan with a drizzle of honey. Cook these for about five mins and then splash over some balsamic vinegar. Serve these on top of the salad leaves, top with the bacon. Meanwhile add some more honey to the hot pan and a spoonful of Dijon mustard. Cook through and pour over your salad. I then added some mozzarella balls though Lorraine used blue cheese (I’m not a fan of stinky cheese!)
This was so delish that even my salad hating husband rated it. I served it with some garlic bread and the opportunity to put my feet up. What more could you want on an autumnal day?!
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