Ol’ Smokey, Granny Smith, Kikorangi, Pear and Hazelnut Salad Recipe
Cook Time: 15 minutes
Yield: Serves 4 or 6 as a side salad
Start by grilling or frying the Hellers Ol’ Smokey till crispy then hold in a warm oven till you’re ready to assemble.
Cut your apples and pears through the middle and squeeze a little lemon juice over them and your chopping board to stop browning.
Turnover the fruit skin side up and slice thinly till you reach the middle, turnover and slice the other side till you reach the middle and discard core [use a mandolin set on 2mm setting if you have one]. You will have lovely thinly sliced shaped fruit, squeeze a little more lemon juice over the slices to stop them browning while you assemble the salad.
In a large salad bowl [or side bowls if you prefer] drizzle a small amount of vincotto across the bottom of the bowl and arrange cos lettuce by sitting it up in all different directions. Fashionably weave the Ol’ Smokey through the salad like a snake [you may have to cut slices in half] and do the same with the slices of pear and granny smith; scatter with the lightly toasted hazelnuts and small chunks of Kikorangi cheese.
Squeeze over a little lemon juice, drizzle over some good olive oil and season with sea salt and cracked pepper.
What you will need
- 6 slices Hellers Ol Smokey Bacon
- 1 bag Cos leaves
- 70g Kikorangi blue cheese
- 1 granny smith apple thinly slice
- 1 pear thinly sliced
- 1 lemon
- 100g freshly toasted and shelled hazelnuts
- Glug of good quality olive oil
- Vincotto or balsamic vinegar – just a tiny splash
- Sea salt and cracked pepper