ESKORT: Mushroom & walnut bacon salad

08 January 2018

Preparation: 10 minutes | Serves: 4 people | Cooking: 20 minutes

An impressive quick-and-easy flavour-packed salad that’s #JustDelicious and a sure-fire winner


60ml olive oil

4 garlic cloves, crushed

400g mixed mushrooms (shiitake, shimeji & button mushrooms)


freshly ground black pepper

180g walnuts

15ml butter

1 packet Eskort Diced Bacon

2 baby leeks, thinly sliced

60ml apple cider vinegar

5ml brown sugar

juice of ½ a lemon

mixed lettuce leaves

100g goat’s cheese, torn


  •  In a frying pan heat the olive oil, add the garlic and mushrooms and season with salt and pepper.
  • Sauté the mushrooms lightly until just soft, remove from the heat and set aside.
  • In a separate frying pan, lightly toast the walnuts until you can just start smelling their aroma. Remove from the pan and set aside.
  • Heat the butter in a pan and fry the diced bacon until crispy. Remove the bacon from the pan, reserving the pan drippings.
  • Add the leeks to the pan and fry until just starting to soften, then add the apple cider vinegar and brown sugar, stirring to scrape up the sticky bits. Cook until slightly thickened, about 5 minutes.
  • Add the lemon juice and stir through. Remove from the heat and set aside to cool.
  • In a large salad bowl toss together the lettuce leaves, leek sauce, mushrooms, walnuts and bacon.
  • Serve with chunks of goat’s cheese sprinkled over.

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