Step 1

Fry the bacon lardons in a dry non-stick frying pan until crisp. Remove from the pan and set aside, keeping warm.

Step 2

Add the shallots to the pan and sweat for 2–3 minutes, until softened but not browned, stirring occasionally.

Step 3

Deglaze the pan with the red wine vinegar, then stir in the extra virgin olive oil and mustard. Sprinkle in the parsley and season to taste.

Step 4

Place the baby salad leaves in a bowl. Pour over the hot dressing and quickly toss to coat.

Step 5

Just before serving, add the crispy bacon and apple and crumble the blue cheese on top. Divide between plates and serve with plenty of crusty French bread.