It is a light fruity dish with a kick. You will definitely love the bacon. It is a little sweet and salty; a perfect complement to the fruits.
For the dressing:
6 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
2 tablespoon natural yogurt
sea salt and freshly ground black pepper
For the salad:
12 bacon strips
1 clove garlic, peeled and crushed
3 slices of white bread, sliced into medium sized cubes
ground black pepper
2 heaped teaspoons sugar
juice of 2 oranges
5 large handfuls of mixed salad leaves, washed and dried
1 apple, diced
1 peach, sliced (use canned peaches if fresh ones are not available)
2 cups of seedless grapes
a small bunch of fresh mint, leaves picked
To make the dressing, mix all the ingredients together and whisk. Adjust the taste by adding more vinegar if desired. Set aside.
In a pan, fry the bacon until they are golden brown but not crispy. Make sure you turn them once in a while. Set aside.
For the croutons, use the same pan, add crushed garlic, brown it a little. Mix in the bread and make sure they absorb all the flavor of the oil and garlic. Set aside.
Wipe off the oil in the pan. Pour in orange juice and add sugar. Mix until the sugar is dissolved. Place in low heat and add bacon strips. Continue to stir until the mixture becomes sticky. Make sure the bacon is covered with the caramelized mixture. Transfer to a plate and shape them according to what you want. Let it cool for 5 minutes.
To serve: In a bowl, place the salad leaves, apples, peaches and grapes. Toss with dressing. Top with mint, croutons and bacon.
Photo Courtesy Of: steveandpolo