SPINACH, BACON AND STILTON SALAD

Preparation 20 minutes

Cooking 15 minutes

Serves 4 Crunchy, slightly bitter salad leaves contrast with the creamy smoothness of the Stilton dressing. Mixed with bite-sized pieces of potato, crispy bacon and hard-boiled egg, this makes a tasty lunch or summer starter.

85g baby new potatoes 4 medium eggs 225g smoked back bacon 1 little gem or small radicchio lettuce 50g baby spinach leaves 3 spring onions, thinly sliced 1 small red onion, halved and thinly sliced 40g Stilton, rind removed, diced 1 tbsp freshly chopped tarragon leaves

FOR THE DRESSING

3 tbsp crème fraîche 1 tbsp mayonnaise 2 tsp white wine vinegar 1 tsp caster sugar 40g Stilton, rind removed, diced 3 tsp milk

1 Add the potatoes to a small saucepan of boiling water and cook for 15 minutes until just tender. Add the eggs to a second small pan of water, bring to the boil, then simmer for 8 minutes until the eggs are just hard-boiled. Grill the bacon for 8-10 minutes, turning once until the fat is golden. 2 Drain the eggs, crack the shells, rinse with cold water, then peel away the shells and reserve. 3 Cut the lettuce leaves into bite-sized pieces. Add to a salad bowl with the spinach, spring onions and red onion, and gently toss together. 4 Put all the dressing ingredients in a bowl with 2 tsp milk and blend with a stick blender or add to a liquidiser and blend until smooth. Mix in the remaining milk, if needed. Spoon into a serving dish. 5 Cut the potatoes into small cubes, the eggs into wedges and the bacon into strips. Sprinkle over the salad leaves with the Stilton and tarragon leaves. Spoon onto serving plates and drizzle with the dressing to taste.