This tasty salad is perfect served as an appetising light meal
or lunch with fresh crusty bread on the side.
Ingredients
Dressing
- 2 Tbsp maple syrup
- 1/4 cup extra virgin olive oil
- 1 tsp grainy mustard
- 1 Tbsp white wine vinegar
- 4 large Portabello mushrooms
- olive oil
- 1/4 tsp Gregg's Rubbed Rosemary
- 1/4 tsp Gregg's Garlic Salt
- 4 rashers bacon
- 50g blanched whole almonds
- 130g bag baby spinach leaves
- 120g goats cheese
Method
Mix the dressing ingredients together and set aside.
Preheat the oven to 180°C. Brush the mushrooms with a little
olive oil and season with half of the Gregg's Rubbed Rosemary and
Garlic Salt. Place the mushrooms in an oven dish and roast for 15
minutes.
Cook the bacon to your liking (grill, barbecue or cook in a
frying pan). Slice into thin strips.
Toss the almonds in a little olive oil, season with remaining
Gregg's Rubbed Rosemary and Garlic Salt and toast in a frying pan
over medium heat until golden brown.
To assemble the salad, toss the spinach leaves and bacon through
the dressing then pile gently on serving plates. Top with a
mushroom, some crumbled goat's cheese, and a sprinkle of
toasted almonds.
Recipe courtesy of Taste Magazine.