1 serving: 559 calories, 14.6 g carbohydrates, 43.9 g fat, 24.9 g protein

Quantity: 4 servings

Ingredients:

Olive oil
Smoked bacon, cut peel — 250 g
Yeast-free bread, cut into pieces of size 1 cm — 2 thick slices
The corn salad, watercress or arugula — 4 large handfuls
The radicchio leaves — 2 large handfuls
Walnuts, chopped — 1 large handful
Chives, finely chopped — 1 bunch
Cheese «Roquefort» — 100 g

Dressing:

Extra virgin olive oil — 6 tbsp
Wine (red) vinegar — 2 tbsp
Dijon mustard — 1 tbsp
Salt, pepper

Method of preparation:

1. Set the pan on high heat, add olive oil. Cut the bacon into slices 1 cm thick, place on griddle and cook, turning occasionally, about 3 minutes, until browned. It should mytopics sufficient amount of fat. Slightly reduce the heat and add to the bread pan. Flatten so that the croutons were cooked evenly, and cook for about 3 minutes until the bread absorbs all the flavorful fat from the bacon and browned.
2. Take a clean jar and add the olive oil, wine vinegar, mustard, salt and pepper. Close the lid and shake. Try the dressing: it is supposed to be sour and not too salty — additional salt will give the bacon.

3. Salad you need to eat immediately after serving. Place on large plate of lettuce, drizzle with a wonderful dressing and sprinkle with mostly walnuts and snitt Luka. Add the croutons and bacon, stir quickly so that everything was covered with a dressing. Holding a piece of Roquefort directly above the dish, break it into pieces with the tip of a knife. Sprinkle the remaining nuts and onions and dig in!