Instructions: Put the bacon or pancetta cubes into a heavy frying pan and cook them over a low heat until the fat runs and the meat turns golden at the edges.

It should be juicy so take care not to overcook it.

Lift out and drain on kitchen paper.

Using a fork mash the cheese mustard and vinegar into the fat left in the frying pan.

This will not be the most attractive of dressings at this point but the flavour will be lively and the texture creamy.

Keep warm over a very gentle heat.

In a salad bowl toss the leaves (torn a little if they are large) with the bacon.

Fry the cubes of bread (they can be whatever size you like) in a little groundnut oil.

When they are crisp drain them briefly on kitchen paper and season with black pepper (salt is unnecessary because of the cheese).

Gently toss the warm dressing with the leaves bacon and croutons.

Serves 2

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