Prune and Bacon Salad

Name: Prune and Bacon Salad
Yield: A Fun Starter For 2
Ingredients: 1 tbsp balsamic vinegar; 1 tsp chutney; salt and freshly ground black pepper; salt and freshly ground black pepper; good handful of mustard leaves, watercress, batavia, escarole and rocket/arugula – you choose the mix; good handful of mustard leaves, watercress, batavia, escarole and rocket/arugula – you choose the mix; 2 tbsp olive oil; 1 bunch of fresh chives, snipped; good handful of mustard leaves, watercress, batavia, escarole and rocket/arugula – you choose the mix; 4 rashers (slices) smoked back (Canadian) bacon; good handful of mustard leaves, watercress, batavia, escarole and rocket/arugula – you choose the mix; good handful of mustard leaves, watercress, batavia, escarole and rocket/arugula – you choose the mix; 1 cup of Earl Grey tea; 12 fat pitted prunes; 1 tbsp.broken walnut pieces; 1fat tbsp cream cheese

Preparation info

A Fun Starter For
2

Difficulty
Medium

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

This is based on Devils on Horseback, the classic Victorian dish of bacon-wrapped prunes.

Ingredients

12 fat pitted prunes
1 cup of Earl Grey tea
1fat tbsp cr

Starter
Gluten-free

Method

Soak the prunes in the tea for about 1 hour. Meanwhile, preheat the grill. Beat the cream cheese with the walnut and za’atar, and grill the bacon until it is pleasingly crispy.

When you are ready to assemble, drain the prunes and wipe dry. Make a small incision along the side of each one, and use a teaspoon to stuff them with the nutty spiced cheese. Chop the bacon into bite-size