8 thin slices French bread
a little olive oil
100 grams/4 oz. Mimolette cheese
1 (150 grams) bag spinach, rocket and watercress salad
3 tablespoons French dressing
a little olive oil
100 grams/4 oz. Mimolette cheese
1 (150 grams) bag spinach, rocket and watercress salad
3 tablespoons French dressing
Preheat the oven to 200°C/400°F/Gas Mark 6. Place the bacon on a small baking tray. Lay the bread on a baking sheet and drizzle over a little olive oil. Bake the bacon and bread for 8 mins or until crisp. Cool the bacon then snip into bite sized pieces. Use a potato peeler to thinly pare the Mimolette into shavings. Empty the leaves into a salad bowl, add the cheese, bacon and dressing and toss to mix. Place two croutons on four plates, then top with the salad.
bacon recipe courtesy of: Vive le Cheese, CNIEL (the Interprofessional Centre for the Dairy Economy) & FranceAgriMer | French Ministry of Agriculture and Fisheries
