Serves

4

Ingredients

1 pack Vitacress Mesclum salad leaves (100g) • ½ pack Vitacress spinach (170g) • 1 pack Tulip
bacon (150g) • 1 medium red onion • 1 vine tomato (skin and seeds removed) • 1 plantain •
100ml olive oil • 30ml red wine vinegar • 1 tsp ancienne mustard M de Turenne • 1 sprig basil •
1 pack baby radishes • Salt and pepper to taste

Method

Cut the bacon into strips and sauté in hot pan so as to the remove all the fat, removing and placing on kitchen paper to cool • Peel the plantain and cut into oblique slices, and then into strips • Fry in plenty of oil and reserve, like the bacon • Chop the red onion and sauté in the bacon fat and a dash of olive oil, keeping for later • Make a vinaigrette with the vinegar and the mustard, season with salt and pepper and add olive oil at the end, mixing well • Mix up the salad leaves, spinach, cubed tomato, red onion and season with the mustard vinaigrette • Finish with the bacon, the fried onion and the basil cut into fine strips and the sliced radish