The best thing about this salad is the dressing. I sometimes substitute the goat cheese for the double baked ricotta - see recipe in blog. However, it is an amazing salad to serve next to any kind of meat dish. A favourite is Saltimbocca a la romana! - see recipe here . INGREDIENTS 250g thick bacon rashers 1 Tbsp vegetable oil 2 small, round, soft goat's cheeses, about 100g each 100g rocket or rocket and baby spinach leaves Dressing 1 clove garlic, crushed 1 tsp wholegrain mustard 3 tsp white wine vinegar 2 Tbsp extra virgin olive oil Salt and black pepper METHOD: Preheat the oven to 200C. Cut the bacon rashers in thin slices, discarding the rind. Put in a frypan with a little oil and fry the bacon pieces until crisp. Drain on paper towels. To make the dressing, peel the garlic, crush it into a small bowl, then whisk in the mustard, vinegar and olive oil. Season with salt and pepper. ( I put all dressing ingredients in a small glass jar...