100g pecan nuts - chopped
200g mushrooms - chopped
250g Colcom Bacon - fried until crisp
Lettuce - sliced thinly
Chives - sliced thinly
Thyme - chopped finely
Salt and pepper
- Place the mushrooms in a pan with a knob of butter and a splash of olive oil. Add the thyme and fry. Once cooked set aside.
- In a large bowl add the lettuce, bacon, and chives and mix.
- Add the mushrooms once cooled.
- Toss well and drizzle with balsamic reduction.