6 slices Colcom Streaky Bacon, diced
6 cups Chopped Lettuce
1 Apple, diced
1 Pear, diced
½ cup Pecan Nuts
1/3 cup dried Cranberries
1/3 cup crumbled Goats Cheese, or Feta
Poppy Seed Dressing
1/3 cup Mayonnaise
¼ cup Milk
2 Tbls Castor Sugar
1 Tbls Apple Cider Vinegar
1 Tbls Poppy Seeds
- To make the poppy seed dressing, whisk together the mayonnaise, milk, sugar, apple cider vinegar and poppy seeds in a small bowl; set aside
- Heat a large skillet over medium high heat. Add the bacon and cook on low until brown and crispy, about 6-8 minutes. Drain off oil on a paper towel. Set aside.
- Place the eggs in a large saucepan and cover with cold water. Bring to the boil for 1 minute. Cover eggs with a tight fitting lid and remove from the heat; set aside for 8 to 10 minutes. Drain and let cool before peeling and dicing.
- To assemble the salad, place washed and dried lettuce on the bottom of a large serving platter; top with arranged rows of bacon, eggs, apple, pear, pecans, cranberries and goat/feta cheese.