Rocket salad with bacon, chestnut mushrooms and goat’s cheese

Fry the bacon in a dry frying pan until crispy and drain off on kitchen roll. Heat the olive oil and fry the chestnut mushrooms and garlic in the oil, with a sprinkling of pepper. Stir in the spring onion and remove the pan from the heat. Whisk the dressing ingredients together to create a smooth dressing. Toss the dressing through the rocket and portion out onto the plates. Place the mushrooms in the centre of the plate and surround them with the sweet pepper and apple. Add the bacon rashers, sprinkle the salad with walnuts and crumble the goat’s cheese over the top. Serve with slices of ciabatta as required.