Arugula Walnut Salad

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  • 2 tbsp Raspberry vinegar
  • 2-3 tbsp Extra virgin olive oil
  • Salt and freshly ground pepper to taste
  1. Rinse and dry the arugula leaves. Tear it up coarsely and place in a large bowl together with radish pickles, if using. Coarsely chop the toasted walnuts and add into the arugula. Cut the slab bacon into 1/3 inch wide pieces.
  2. In a small frying pan over high heat, fry the bacon until crispy and its has been rendered, about 1 minute. Remove the bacon to the bowl, leaving the fat in the pan. Add raspberry vinegar and olive oil. Stir to mix as a dressing. Pour this dressing over the salad and toss the arugula to coat. Season the salad, to taste, with salt and pepper. Serve at once.


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