Rocket, bacon and nut salad with Wensleydale & Cranberries dressing

Ingredients

• 160 g sliced smoked bacon
• 40 g walnuts
• 30 g almonds
• 200 g rocket
• For the dressing
• 100 g Wensleydale & Cranberries
• 140 g extra-virgin olive oil
• 30 g vinegar and apple

Preparation

Cut the bacon rashers into thin strips crosswise Roughly chop the nuts. Sauté the bacon in a pan until lightly golden brown, add the nuts and continue cooking for 30 seconds. Crumble the Wensleydale cheese. Mix the ingredients for the dressing in a bowl. Dress the rocket with a little dressing and mix thoroughly. Make a bed of rocket, add the nut and bacon mixture and finish by drizzling more dressing on top.