Spinach, Bacon and Prawn Salad Recipe

Ingredients

• 150ml/7 tbsp olive oil

• 30ml/2 tbsp sherry vinegar

• 2 garlic cloves, finely chopped

• 5ml/1 tsp Dijon mustard

• 12 cooked king prawns, in the shell

• 115g/4 oz rind less streaky bacon, cut into strips

• 115g/4 oz fresh young spinach leaves

• 1/2 head oak leaf lettuce, roughly torn

• salt and ground black pepper

Serves 4

Method:

1. To make a dressing, whisk together 90ml/6 tbsp of the olive oil with the vinegar, garlic, mustard and seasoning in a small saucepan. Heat gently until thickened slightly, then keep warm.

2. Carefully peel the king prawns, leaving their tails intact. Set aside until needed.

3. Heat the remaining oil in a frying pan and fry the bacon until golden and crisp, stirring occasionally. Add the prawns and stir-fry for a few minutes until warmed through.

4. While the bacon and prawns are cooking, arrange the spinach and torn oak leaf lettuce leaves on four individual serving plates.

5. Spoon the bacon and prawns on to the leaves, then pour over the hot dressing. Serve at once.

Notes : Sherry vinegar lends its pungent flavor to this delicious salad. It is readily available in large supermarkets or delicatessens. However, red or white wine vinegar could be substituted if you prefer.