A simple and adaptable recipe to make salad a satisfying main meal. The key is getting the right balance of flavours and texture. Choose a mixture of salad leaves and swap the cheese for the protein of your choice.
½ red onion, finely chopped
3-4 sprigs tarragon, leaves picked and finely chopped
1 tbsp good-quality white wine vinegar (preferably Moscatel vinegar)
3 tbsp extra virgin olive oil
vegetable oil, for frying
2 rashers streaky bacon, diced
2 slices good-quality sourdough bread
2 portions goats’ cheese (either individual crottins or slices from a larger log)
1 handful toasted hazelnuts, lightly crushed
200g/7oz good-quality mixed salad leaves
salt and freshly ground black pepper
