Warm salad of gubbeen cheese and bacon
This delicious salad is a favourite of highly esteemed Irish chef Rory O'Connell (www.rgoconnell.com). He is Darina Allen's brother, and is known for a simple style that highlights the quality of seasonal, artisan ingredients — in this case, the Gubbeen cheese and bacon made on the Ferguson family farm near Schull, West Cork. Serves six.
YOU WILL NEED
15ml/1 tbsp olive oil
350g/12oz streaky Gubbeen bacon, or
other free-range Irish streaky bacon,
cut into cubes
6 handfuls mixed green leaves, washed
65g/2oz Gubbeen cheese, or similar
Irish farmhouse cheese, cubed
For the dressing
45ml/3 tbsps sunflower oil
45ml/3 tbsps olive oil
5ml/1 tsp wholegrain mustard, eg
Lakeshore Whole Grain Mustard
30ml/2 tbsps David Llewellyn’s Fruit and
Vine Cider Vinegar, or other natural cider
Salt, freshly ground pepper and sugar, to
Heat a frying pan and add a little olive oil. Cut the bacon into lardons. When the oil is smok-ing, add the lardons of bacon and fry until crisp.
While the bacon is cooking, put all the ingredients for the dressing in a bowl and whisk with a fork. Toss the leaves in the dressing and divide between six hot plates. The leaves should be just glistening with the dressing.
Sprinkle the cubes of cheese around the leaves and, finally, the bacon straight from the pan. Serve immediately.