Instructions: Mix together the ingredients for the salad dressing.

Cook the beans for 2-3 minutes in boiling water.

In a separate pan, cook the potatoes for 6-8 minutes or until tender. Run the potatoes quickly under a cold tap and peel.

Toss the endive and radicchio with 30ml (2tbsp) of the dressing and arrange on serving plates.

Pour a little oil into the frying pan, cook the lardons for 4-5 minutes or until crisp and add the tomatoes, potatoes and beans. Pour in the remainder of the dressing and quickly turn the vegetables. Lift immediately from the pan and arrange over the salad leaves.

NOTES : The combination of warm smoked bacon tossed together with vegetables and served on a bed of salad leaves makes this an ideal light lunch, served with crusty bread.

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