Warm Salad Of Smoked Gubbeen Bacon, Boilie Goats’ Cheese, Baby Spinach and Watercress

This delightful salad showcases a wonderful product from Fingal Ferguson’s Gubbeen smokehouse and a fine goats’ cheese from Cavan. Use a really good olive oil and keep the dressing light and fresh.

1 pack Gubbeen smoked bacon
1 jar Boilie goats’ cheese
1 packet baby spinach
1 packet watercress (or rocket if unavailable)
zest of a lemon
sea salt and black pepper
for the dressing
4 tbsp good extra virgin olive oil
2 tsp wine vinegar
squeeze of fresh lemon juice
serves 4

Preheat oven to 180°F/360°F/gas 4. Cut the bacon crosswise into thin strips (approx. 30mm x 10) place on an ovenproof dish and bake just until crisp. Keep warm. Wash and dry the spinach and watercress. Make the dressing and combine all ingredients (don’t use the oil from the jar of goats’ cheese) immediately before serving.