Sweet Potato & Bacon Salad

After making a heap of desserts, I needed something light. I've become obsessed with salads lately, you can make so many different combinations. As I try and tell my Husband, salads are more than lettuce. Having a go at my own vinaigrette was lovely too. This salad is fresh, sweet, salty and the dressing packs a punch that lifts the whole thing. I hope you like it, because if I can impress my Husband with a salad, I think I'm on to a winner.

For the Salad, serves 2-3

• Mixed Salad leaves
• Cherry Tomatoes
• Sugar Snap Peas
• 1 large Sweet Potato
• 1 pack of bacon lardons
• Fresh Thyme
• Salt & Pepper
• Olive Oil

Directions

1. Peel and cut your sweet potato in to cubes and boil in a pan of water for 5 minutes.
2. Add a touch of olive oil to a frying pan and cook your bacon until nearly crispy.
3. Drain Potato and add to bacon in the pan, cook until all is crisp.
4. Once cooked drain oil from the bacon and potatoes through a sieve or using paper, set aside.
5. Blanch your sugar snap peas in a pan of boiling water for 3-4 minutes, drain.
6. Halve your cherry tomatoes.
7. Add all ingredients to a large bowl and mix together.

For the Vinaigrette

• 1/4 cup of olive oil (60ml)
• 1 tlbsp of Cider Vinegar
• 1 tsp of wholegrain mustard
• 1 tsp of honey
• Salt & Pepper
• 2 sprigs of fresh thyme
• 1 clove of garlic

Directions

1. Crush Garlic or finely chop.
2. Add to a bowl with all other ingredients apart from the oil.
3. Add oil gradually, whisking all ingredients together as you go.