Warm Speck and Frisee Salad
Cook Time 15 minutes
200g piece speck, rind removed and cut into 2cm long lardons
2 thick slices of day old sourdough, crust removed and cut into 2cm croutons
80ml Extra Virgin Olive Oil
1 tbsp seeded mustard
1 tbsp red wine vinegar
1 bunch of frisee lettuce, picked and washed
1 can of lentils, drained and rinsed
1 handful walnuts, roughly chopped
Salt and pepper
Place speck in to a large pan and slowly bring up the heat to ensure the fat renders from the pork and leaves the speck golden and crispy. Use a slotted spoon to remove speck and drain on paper towel. Reserve fat in pan. On a medium heat add the 2 tbsp of extra virgin olive oil to the fat and add the bread. Toss regularly for a few minutes until evenly golden and crisp. Remove and add to plate of speck.
Remove pan from heat and add mustard and vinegar to the pan and whisk. Add the remaining extra virgin olive oil and season to taste.
To assemble, arrange frisee lettuce on plates with a mix of speck and crouton. Place lentils and walnuts on top and spoon over warm dressing.