4 young sprigs sweet cicely
8 sprigs salad burnet
White and frisée endive
1 rasher of smoked belly bacon cut into lardons
1tsp pine nuts
2 tbs olive oil
1tsp balsamic vinegar
Pick the sweet cicely and salad burnet and mix with the frisée endive.
Sweat the bacon until half cooked. Add pine nuts and cook until golden. Pour mixture on to a cloth and pat dry. Mix bacon and nuts with the oil and vinegar to make the dressing. Poach the egg.
Assemble the salad by placing the leaves in the centre of a plate with the bacon and pine nuts.
Put the poached egg on top of the salad and sprinkle dressing over.