Ingredients

• 8 Danish back rashers, de-rinded
• 450g/1lb new potatoes
• 4 plum tomatoes
• 1 small head escarole
• 4 tbsp balsamic vinegar
• 2 tsp prepared mustard
• 1 garlic clove, crushed
• 3 tbsp olive oil
• 2 tbsp fresh chives, chopped

Method

1. Place the bacon rashers under a hot grill and cook until crisp. Slice into thin strips.
2. Boil potatoes in salted water. Chop tomatoes, tear escarole into small pieces.
3. Mix the vinegar, mustard and garlic in a small bowl. Whisk in oil and add chives.
4. Place the bacon, potatoes, tomatoes and escarole in a serving bowl. Pour over the dressing and toss well.