Caramelised Balsamic Vinegar with Crispy Bacon, Pear & Rocket Salad

2 May 2016 By


  • 4 rashers bacon
  • 4 tbsp pine nuts
  • 2 tbsp Latasha’s Kitchen Chilli Oil
  • 1 slice bread, chopped into small cubes
  • 2 ripe pears, thinly sliced
  • 8 cherry tomatoes, halved
  • 2 handful rocket leaves, baby spinach or mixed salad leaves
  • Handful of fresh mint, chopped
  • Soft goat’s cheese, marinated feta or crumbled blue cheese
  • 2 tbsp Latasha’s Kitchen Caramelised Balsamic Vinegar
  • 1 tbsp extra virgin olive oil


  1. Chop bacon into small pieces and put under medium grill till crispy. Set aside.
  2. Lightly dry toast pine nuts in a pan. Set aside.
  3. Put 2 tablespoons of Latasha’s Kitchen Chilli Oil into a frying pan and heat. Add bread mixture and fry for 2 minutes or until light golden brown, turning once.
  4. Wash and prepare all fruit, tomatoes, salad leaves and mint and toss together in a bowl. Transfer salad into a large open salad bowl.
  5. Sprinkle with bacon, crumbled cheese or feta and toasted pine nuts. Add crispy bread croutons.
  6. Drizzle Latasha’s Kitchen Caramelised Balsamic Vinegar and extra virgin olive oil over salad.