Winter greens with a hot bacon and mustard dressing

Method

1. Finely chop the bacon rashers, then fry in the olive oil in a heavy-based frying pan until crisp and golden. Scoop out with a slotted spoon onto kitchen paper and remove all but 3 tbsp of the oil/fat.
2. Add the shallots and cook gently until soft and lightly golden. Add the mustard, honey, cider vinegar and some salt and freshly ground black pepper, then whisk until bubbling.
3. While still hot, toss the dressing into the raw greens along with the crispy bacon. Good with roast poultry, or with hash browns and fried eggs.