Ingredients
60ml (4T) cider vinegar
30ml (2T) honey
30ml (2T) water
30ml (2T) olive oil
5ml (1t) Dijon mustard
Salad
4 eggs
5 pork rashers
salt
60ml
(4T) olive oil
1 medium sweet onion,
chopped
400g baby potatoes
To serve
30ml (2T) fresh parsley, chopped
freshly ground black pepper
handful blue cheese (optional)
fresh herbs
Method
- Preheat the oven to 180°C.
Dressing
- In a medium bowl, whisk together the vinegar,
honey, water, olive oil and mustard. Set aside.
Salad
- Boil the eggs in water for 8 minutes, drain and
set aside.
- Put the rashers on a roasting tray and season
with the salt. Roast for 15 minutes until cooked and crispy on the outside.
- Remove from the oven and set aside to cool slightly. Chop into chunky
bite-sized pieces.
- In a pan over medium heat, add the oil and cook
the onions for 2-3 minutes.
- Add the potatoes and more salt to taste and
cook until they start to brown at the edges, about 15- 20 minutes.
- Add the
rashers to the pan and a little oil to prevent them from sticking.
- Give the dressing a quick whisk and pour it
over the potatoes, a little at a time, cooking for about 1-2 minutes after each
addition.
To serve
- Dish the potatoes and rashers on to a salad
platter and sprinkle the parsley and pepper over.
- Peel the eggs, cut them in
wedges and arrange on top. Sprinkle the blue cheese over (if using) and the
fresh herbs.