Bacon and Avocado Salad
125g/4oz streaky bacon rashers (slices), cut into small pieces
½ red onion, finely chopped
125g/4oz mixed salad leaves
1 ripe avocado
50g/2oz/½ cup pinenuts (pignoli)
4 tbsp olive oil
4 tbsp red wine vinegar
1 tsp honey mustard
salt and ground black pepper
1 Cook the bacon in a frying pan over a medium heat for 1–2 minutes until the fat starts to run. Add the onion and cook gently for 5 minutes until tender and golden.
2 Divide the salad leaves among four serving plates. Halve, stone and peel the avocado, then slice the flesh. Arrange on top of the salad leaves.
3 Add the pinenuts, oil, vinegar and honey mustard to the pan and let it bubble for 1 minute. Season with salt and pepper.
4 Pour the contents of the pan over the salad and serve it immediately while still warm.