200g thin-sliced smoked streaky bacon or pancetta
2 heads chicory
3 ripe avocados
50g pecan nuts, thinly sliced
FOR THE DRESSING
5 tbsps avocado oil
1 tbsp white wine vinegar
2 tsps light muscovado sugar
1 shallot, finely sliced
2 tsps grainy mustard
Salt and freshly ground black pepper
Step 1) Cut the bacon rashers or pancetta in half and dry-fry in a pan in two batches until crisp.
Step 2) Separate the chicory leaves and scatter in a large shallow bowl. Halve, stone and slice the avocados over the chicory and scatter with the bacon and pecan nuts.
Step 3) For the dressing, whisk together the oil, vinegar, sugar, shallot and mustard in a small bowl with 1 tbsp water. Season to taste. Spoon the dressing over the salad just before serving.
Recipe by Joanna Farrow
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Avocado, bacon and pecan with chicory salad
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