Spinach salad wrapped in pecorino crackling

Preparation time: 10 minutes
Cooking time: 10 minutes

250g fresh baby spinach
6 slices of smoked bacon – diced
1 tablespoon of olive oil
1 small tub of Greek style yogurt
The juice of 1 lemon
200g grated Pecorino Romano cheese

Ingredients for the dressing:
1 tablespoon of English mustard
2 egg yolks
2 tablespoons of fresh lemon juice
1 tablespoon of white wine vinegar
100ml local borage honey
400ml of warm melted butter
Salt and ground white pepper to taste

Featured in:
April 2013

Heat the grill to 180C, make a 2 inches wide by 8 inches long strip with the grated pecorino cheese on a baking parchment and grill until golden in colour; working quickly wrap the crackling around a ramekin and let cool completely.

To make the dressing place all the ingredients apart from the melted butter in an upright blender and blend; gently pour in all the warm butter and season with salt and pepper.
In a separate bowl mix the yoghurt and lemon juice and set aside.

Place the diced bacon in a pan with the olive oil and cook on medium heat until crispy. Drain from the cooking liquid and toss with the washed spinach, add a little dressing and serve in the centre of the pecorino cracklings.

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