CLEVER BACON SALAD
Ingredients
Salad:
2 large handfuls corn salad
100 g Sokołów raw smoked bacon
18 dried apricots
100-150 g small mozzarella balls
250 g cherry tomatoes
2 tablespoons almond flakes
Dressing:
3-4 tablespoons grapeseed oil
1 clove garlic
1 tablespoon white wine vinegar
1 teaspoon lemon juice
1 teaspoon maple syrup
1 tablespoon fresh oregano leaves
salt, freshly ground pepper
Preparation
- Mix dressing ingredients using a blender until homogeneous. Fry almond flakes on a dry pan. Soak apricots in boiling water for 15 minutes, then dry them.
- On a board put bacon strips and cut them in half. Roll apricots with bacon, then put on a baking sheet lined with baking paper. Bake in an oven preheated to 180°C for 15-20 minutes, until bacon is browned nicely. After cooling, cut the rolls in half.
- Cut cherry tomatoes. Dry mozzarella balls and split them in half.
- Put corn salad, apricot-bacon rolls and mozzarella balls alternately on plates. Sprinkle whole with almond flakes, pour dressing and serve straight away.
- If you plan on taking the salad to a picnic, take a box, put corn salad, tomatoes, apricot rolls and mozzarella balls in it, then sprinkle whole with almond flakes. Bring the sauce in a separate dish and pour it in a salad directly before serving.