INGREDIENTS
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HAZELNUT & BACON VINAIGRETTE
15g Dijon mustard
20g wholegrain mustard
50ml vegetable oil
8 cloves raw garlic, bashed
150ml balsamic vinegar
100ml olive oil
200ml vegetable oil
80g toasted hazelnuts, crushed
2g crushed black pepper
6g salt
1 tsp brown sugar
Little fresh or dried thyme
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MAPLE BACON
4–5 slices bacon, cut into thin lardons
30g maple syrup
Little vegetable oil
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SWEET POTATO CRISPS
2–3 small sweet potatoes
Oil for frying
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SALAD
250g green beans, cooked al dente
(Cook in boiling salted water – 20g salt per litre – then refresh in cold water)
200g cooked chickpeas, drained
100g baby spinach
60g toasted hazelnuts, crushed (or flaked almonds)
Hazelnut & bacon vinaigrette
Maple bacon
Sweet potato crisps
Parmesan shavings (use a speed peeler to shave)
Method
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HAZELNUT & BACON VINAIGRETTE
Place a non-stick frying pan over a medium-high heat and add the 50ml vegetable oil.
Add the garlic, a little salt and pepper, and the brown sugar. Cook until caramelised.
Deglaze with the balsamic vinegar and reduce by half.
Add the remaining oils and the toasted hazelnuts, bring to a low simmer, then remove from the heat.
Stir in the Dijon and wholegrain mustards and set aside.
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MAPLE BACON
Heat a little vegetable oil in a pan and cook the bacon lardons until crisp.
Deglaze with the maple syrup and cook until caramelised.
Keep the bacon and all the cooking juices to add to the salad.
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SWEET POTATO CRISPS
Heat a pan of oil to 180°C.
Using a speed peeler, slice the sweet potatoes into thin strips.
Fry for 3–4 minutes until golden and crispy.
Drain on kitchen paper and season lightly.
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SALAD- Assembly
Place the green beans, chickpeas, spinach and toasted nuts into a large bowl.
Add the maple bacon and enough vinaigrette to dress the salad lightly.
Season gently and mix well.
Spoon into a serving bowl and finish with Parmesan shavings, extra nuts if needed, and the sweet potato crisps on top.