Baby Spinach and Bacon Bistro Salad

Ingredients

• 140g/5oz fine green beans
• 4 tbsp olive oil, plus an extra dash
• 6 rashers smoked streaky bacon, chopped
• 200g/8oz mushrooms, sliced
• 1 avocado, halved and sliced
• 250g/9oz baby leaf spinach
• 1 small garlic clove, crushed
• 1 tbsp wholegrain mustard
• 1 tbsp red wine vinegar
• 3 tbsp extra-virgin olive oil

Instructions

1. 1Boil the green beans for 3 minutes until tender, then drain them under cold water and set aside. Heat the olive oil in a large frying pan and cook the chopped bacon until crisp, then transfer the bacon to a large salad bowl.
2. 2Pour the remaining bacon juices from the pan into the salad bowl with the bacon.
3. 3Add a splash of olive oil to the same pan and briefly fry the sliced mushrooms just until they lose their raw texture, then remove the pan from the heat.
4. 4Allow the mushrooms to cool slightly, then add them to the salad bowl with the cooked green beans and sliced avocado.
5. 5Whisk the crushed garlic, wholegrain mustard, red wine vinegar, and extra-virgin olive oil with one tablespoon of water, seasoning with salt and pepper. Add the baby spinach and the dressing to the bowl just before serving, tossing thoroughly to coat all the ingredients.

Nutrition

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