Ensalada de espinacas y arándanos (con beicon y aguacate)

Ingredientes

• 4 slices smoked bacon
• 2 ounces baby spinach (Alternatively, use any fresh salad leaves)
• 1/2 a large avocado (sliced into chunks)
• 2 1/2 ounces blueberries
• 1 ounce blueberries
• 2 tablespoons olive oil
• 1/2 tablespoon balsamic vinegar
• 1/2 tablespoon Dijon mustard
• 1 teaspoon teaspoon clear honey
• toasted bread drizzled with olive oil & salt (optional)

Preparación

1. 1

   Heat a frying pan over a high heat and cook the bacon for 5 minutes or so on each side until golden and a bit crispy. Transfer to a plate and set aside.

2. 2

   Scatter the salad leaves over a large plate or platter, then sprinkle over the avocado and blueberries. Tear the bacon over the salad, too.

3. 3

   To make the dressing, combine all the ingredients in a food processor (hand-held works well) and whizz until smooth.

4. 4

   Serve the salad with the dressing drizzled over and the toasted bread (if using).