Bacon and walnut salad with blue cheese dressing

THIS salad looks beautiful if you open up a soft lettuce like a flower. Butterhead lettuce is ideal, but you can also cut an iceberg into small wedges or use leaves of baby gem. It makes a satisfying lunch for four people, or can be divided into six portions as a starter. If you only have single or whipping cream, do use it but add less milk to achieve a pouring consistency. The dressing will keep in the fridge for three days.

SERVES 4 Per serving: Calories, 518; carbohydrates, 3.2g; protein, 24g; fat, 45g; fibre, 2.2g

6 rashers of streaky bacon 1 large lettuce 75g walnuts

FOR THE DRESSING:

100g soft, mild blue cheese 1 small garlic clove 3 tbsp double cream 100ml milk

1 tbsp lemon juice 2 tbsp extra virgin olive oil 1 tsp Dijon mustard Salt and black pepper

HEAT the oven to 180c/gas 4. Put the walnuts on a baking tray and roast for 8 minutes, then set aside. Cook the bacon in a pan until crisp. Keep two tablespoons of the bacon fat in the pan. Cut the bacon into finger-width strips and put back into the pan. To make the dressing, mix all the ingredients in a food processor, briefly pulsing them; or use a fork to mash the cheese into the other ingredients in a bowl. Taste and adjust the seasoning as necessary. Arrange the lettuce on serving plates. Scatter over the walnuts. Reheat the bacon in the pan and pour it and the fat over the lettuce. Spoon over the blue cheese dressing, add a twist of salt and black pepper, and serve.