Goats' Cheese, Bacon and Egg Salad with Walnuts



  • 8 streaky rashers
  • 4 eggs
  • 100g mixed leaves
  • 75g mange-tout, thinly sliced lengthways
  • 4 radishes, cut into matchsticks
  • 100g creamy goats’ cheese
  • 50g walnuts, lighted toasted in a dry pan
  • Salt and freshly milled black pepper
  • Lemon vinaigrette

    • 4 tablesp. extra virgin olive oil
    • 1 garlic clove, peeled and chopped
    • 1 tablesp. lemon juice
    • ¼ teasp. Dijon style mustard
    • Salt and freshly ground black pepper


To cook the bacon: Place the rashers under a hot grill and cook until crispy. When they are cool enough to handle, chop them roughly. To cook the eggs: Place the eggs in a saucepan of cold water and bring to the boil. Reduce the heat to simmer. Cook for 7 minutes. The yolks will be cooked through, if you like them a bit runny reduce the time to 5 minutes. Remove from the heat and run under cold water to stop the cooking process. To make the dressing: Combine all the dressing ingredients in a small bowl and mix well. Taste and season. To serve: Place the mixed leaves, mange-tout and radishes in a large bowl. Spoon over some of the dressing and mix gently. Divide between four plates and top with the bacon, eggs, goats’ cheese and roughly chopped walnuts. Drizzle over some more dressing. Serve with crusty sourdough bread.

Serving Suggestions

Crusty sourdough bread