Some ripe, crumbly Cashel Blue cheese – made in Fethard, Co. Tipperary by
Whisk the ingredients together for the dressing.
Wash and dry the mixture of lettuces and salad leaves and tear into bite-sized pieces. Spread both sides of the rounds of bread with softened butter. Put on to a baking sheet and bake in a moderate oven, 180°C/350°F/Gas 4, until golden and crisp on both sides, for approximately 20 minutes. Rub them with a cut clove of garlic and keep hot in a low oven with the door slightly open. Cut the rind off the piece of bacon and discard. Cut the bacon into 7mm lardons and then blanch and refresh in cold water if necessary. Dry well on kitchen paper. Just before serving, sauté the bacon in a little olive oil until golden.
© 2001 Darina Allen. All rights reserved.