It's a healthy salad...
... bacon glazed with maple syrup and Dijon mustard.
It has blueberries...
...and grilled corn, which we all know is a given if it's a salad made by me.
A salad made with lots of healthy things, all thrown in a bowl and made delicious with...
Here's another shot of the delicousness, with bacon... maple bacon.
Can you see that bacon, just hanging onto the spoon?
Did I mention there's bacon?
Blueberry and Maple Bacon Salad
For the Salad:
4 handfuls of rocket
3 ears of corn, grilled and kernels cut from the cob
200g cherry tomatoes, halved
1 cup blueberries
1 avocado, diced
Handful of basil leaves torn
4 rashers of bacon
2 tablespoons maple syrup
1/2 teaspoon Dijon mustard
For the Dressing:
2 lemons, juiced
2 teaspoons maple syrup
1 teaspoon sherry vinegar
2 teaspoons extra virgin olive oil
Sea salt and freshly ground black pepper to taste
Make the Maple Bacon:
Mix the maple syrup and Dijon mustard together in a bowl.
Preheat the oven to 200 degrees C and line a baking tray with foil. Pop a wire rack over the foil on the tray. Put the bacon onto the wire rack and brush it with the maple-Dijon mixture on both sides. Bake in the oven for 15 minutes until burnished a ravishing red, turn and bake on the other side for 5-10 minutes until crisp. Remove to cool for 5 minutes, then break up into shards.
Make the Salad:
Put all the ingredients into a bowl including the bacon.
Make the Dressing:
Put all the ingredients into a bowl and whisk to emulsify.
Pour the dressing over the salad and toss to coat all the greens in the dressing.