Seedling salad with Blue-veined cheese, roasted sunflower seeds, baked slices of bacon and bread crisps provide this salad with a feeling of fullness and savour.


Seedling salad with Blue-veined cheese, roasted sunflower seeds, baked slices of bacon and bread crisps provide this salad with a feeling of fullness and savour.
It’s a great dish for a light spring dinner with a glass of white wine.

Ingredients

100 g of germinated sunflower seedlings
50 g of blue-veined cheese
50 g of sunflower seeds
50 g of baked slices of bacon
several handfuls of bread crisps ‘Bon Chance’

For sauce
1 tablespoon of lemon juice
3 tablespoons of sunflower oil
1 teaspoon of Dijon mustard
1/2 teaspoon of honey

Preparation

Wash the sunflower seedlings under the running water and dry in the salad spinner.

Roast the sunflower seeds in a dry pan by mixing constantly. Leave it to cool down.

Cut the smoked bacon in small slices and fry in a pan until they become crispy. Place the baked bacon on a paper towel to absorb the excess oil.

Put the seedlings to the plate and add crispy slices of bacon, cheese and toss with sunflower seeds. Make the sauce from the necessary ingredients in a bowl and pour on the prepared salad. Coat the salad with bread crisps.