Ingredients
1 tsp | Wholegrain mustard |
3 Tbsp | Red wine vinegar, or sherry vinegar |
6 Tbsp | Olive oil |
1 large | Bacon hock, smoked, free range, cooked; if you don't want to cook a hock, use some good quality, thickly sliced free-range ham, cut into strips (Main) |
8 large handfuls | Mixed salad leaves, and soft herbs (Main) |
3 florets | Cauliflower, large, very thinly sliced (a mandolin helps with this) |
Directions
- Place the mustard, vinegar and oil in a small screw top jar and season with salt and freshly ground black pepper. Shake well. If wished, sweeten with a little runny honey.
- Remove the meat from the hock and shred. Place in a large bowl with the salad greens and cauliflower. Drizzle over the vinaigrette and toss gently. Divide between 4 shallow bowls. Serve with crusty bread.
Read Kathy's guide to cooking smoked bacon hock