Mizuna Salad with Hazelnuts and a Hot Bacon and Mustard Dressing
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Feeds 2 - 3 people 
Prep time 15m
Cook time 10m
Description
Mizuna is a peppery little leaf, and this micro version still packs a punch! We love to make a riff on a Lyonnaise salad with it, using lots of crisp bacon for saltiness and adding a poached egg to make it more filling. Some croutons would also be lovely.
- 1 punnet mizuna micro herb
- 2 handfuls hazelnuts
- 8 rashers streaky bacon
- 1 tablespoon wholegrain mustard
- 1 teaspoon honey
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 eggs
- Combine the mustard, honey, olive oil and lemon juice in a clean lidded jar or bowl and shake or whisk to combine.
- Bring a pan of water to a simmer and make a whirlpool using a spoon, then drop in the eggs. Allow to cook gently until just set, then lift out with a slotted spoon.
- Combine the mizuna, bacon, hazelnuts and a little of the dressing.
- Arrange on two plates and top with the eggs. Add a little more dressing and serve immediately.
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