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1
Start by preparing the bacon.
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2
Heat a non stick pan over medium heat and cook the bacon for a few minutes on each side until it has turned gold and crispy.
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3
Place bacon strips on a paper towel to absorb the extra moisture.
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4
Next, core, peel and dice the avocado (cut into similar sized cubes) and cut the bell pepper in similar sized pieces.
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5
Make the vinaigrette, by whisking together mustard and vinegar.
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6
Season with salt and pepper and slowly pour in the oil, until you have a homogenous vinaigrette.
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7
In a bowl combine the avocado, bell pepper and salad leaves, and mix them with 2 tablespoons of vinaigrette, just to coat lightly.
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8
To serve, make a millefeuille (layering) in the centre of the plate, by layering a few slices of bacon, topped with crumbled goat cheese.
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9
Then arrange a circle of salad on top of that, and serve with some extra vinaigrette on top.
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10
Enjoy!
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11
Tips:
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12
For the goat cheese to crumble better place it in the freezer for 5-10 minutes.
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13
For the bacon to be as flat as possible I usually press it with the side of a cup while cooking.
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14
Its a bit more work, but Ive noticed that it turns out better this way.
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15
If you are preparing this for a dinner party, prepare a few extra bacon pieces, in case some break during the assembly process.
