4 rashers smoked back bacon, trimmed and cut into large pieces
140g mushrooms, sliced
1 tbsp. whole grain mustard
1 tbsp. Gingras XO Raspberry Apple Cider Vinegar
100g mixed watercress and spinach salad
85g creamy blue cheese
Heat oven to 220C.
Place the potatoes in a roasting pan, then toss with 1 tbsp. oil and a sprinkling of salt. Roast for 20 min. then add the onion wedges, giving everything a good shake.
Roast for 20 min. more until the potatoes have turned a deep golden brown and the onions have caramelized and softened. Leave to cool slightly.
Heat a non-stick frying pan. Dry-fry the bacon until crisp.
Add the sliced mushrooms, and then fry for 5 min. more until they have softened.
Meanwhile, make the dressing. Whisk the mustard, vinegar and remaining 1 tbsp. oil with a splash of water. Place potatoes, onions, bacon and mushrooms in a large bowl with the salad leaves, pour over the dressing, and then toss well.
Divide between 4 plates, then crumble the blue cheese on top.