Ingredients

• 500g miniature new potatoes, halved
• 250g fine green beans, trimmed
• 250g smoked dry cured British back bacon
• 100g baby spinach
• 270g cherry tomatoes, halved
• For the dressing
• 1 tbsp clear honey
• ½ tbsp Dijon mustard
• 3 tbsp Wicklow Rapeseed Oil with Lemon

Instructions

1. Boil the potatoes for eight minutes, then add the beans and cook for a further 3-4 minutes until both vegetables are tender. Cool, drain and place in a large serving bowl.
2. Meanwhile, preheat the grill to medium, and grill the bacon for 4-5 minutes, turning, until crisp and thoroughly cooked. Allow to cool slightly, then cut into bite-sized pieces.
3. For the dressing, whisk together the honey and mustard then gradually whisk in the Wicklow Rapeseed Oil with Lemon to make a smooth and thick dressing.
4. Add the bacon, spinach and tomatoes to the serving bowl. Pour over the dressing, toss gently and serve.