77ºF

Summer fruit salad

photo

Ingredients:
2 cups watercress, cleaned and trimmed
2 peaches, pitted, cut in 6 pieces each
¼ cup pickled onions
3 ounces white cheddar for grating

Vinaigrette:
4 strips of bacon, small and diced
1 teaspoon Dijon mustard
1 tablespoon cider vinegar
1 teaspoon honey
1 tablespoon olive oil

Directions:
Cook the bacon in a small pan over medium heat until rendered and crispy; reserve both the bacon and keep the rendered fat in the pan. Add the Dijon mustard, cider vinegar, honey and olive oil into the rendered fat, whisking. Season with kosher salt and black pepper.