Beetroot, bacon and goats' cheese salad recipe
 2 large beetroot, cooked, peeled and thinly sliced6 rashers smoked streaky bacon, cut into lardons2 tsp olive oil1 tsp English mustard1 tbsp white wine vinegar3 tbsp rapeseed oilsalt and freshly ground black peppercaster sugar, to taste75g/3oz watercress, trimmed2 Little Gem lettuce, leaves separated4 x 1cm/½in thick slices goats' cheese, rind on 2 large beetroot, cooked, peeled and thinly sliced 6 rashers smoked streaky bacon, cut into lardons 2 tsp olive oil 1 tsp English mustard 1 tbsp white wine vinegar 3 tbsp rapeseed oil salt and freshly ground black pepper caster sugar, to taste 75g/3oz watercress, trimmed 2 Little Gem lettuce, leaves separated 4 x 1cm/½in thick slices goats' cheese, rind on Method Arrange the sliced beetroot around the edge four serving plates, overlapping the slices to form a circle.Bring a pan of water to the boil, add the bacon lardons and blanch for 1 minute. Drain and pat dry with kitchen paper. Heat a frying pan until hot, add the bacon lardons and fry for 3-4 minutes, until golden-brown and crisp. Drain on kitchen paper. Whisk the English mustard, white wine vinegar and rapeseed oil together in a bowl for the dressing. Season, to taste, with salt, freshly ground black pepper and the caster sugar.Place the watercress and Little Gem leaves in a bowl and mix together. Add the bacon lardons.Preheat the grill to high.Place the goats' cheese rounds onto a grill tray and cook under the grill for 1-2 minutes, or until golden-brown and bubbling. To serve, drizzle the dressing over the salad leaves and toss well to coat. Pile the salad into the middle of the serving plates. Balance the goats' cheese rounds on to of the salad and drizzle some more dressing around the edges of the plate. Arrange the sliced beetroot around the edge four serving plates, overlapping the slices to form a circle. Arrange the sliced beetroot around the edge four serving plates, overlapping the slices to form a circle. Bring a pan of water to the boil, add the bacon lardons and blanch for 1 minute. Drain and pat dry with kitchen paper. Bring a pan of water to the boil, add the bacon lardons and blanch for 1 minute. Drain and pat dry with kitchen paper. Heat a frying pan until hot, add the bacon lardons and fry for 3-4 minutes, until golden-brown and crisp. Drain on kitchen paper. Heat a frying pan until hot, add the bacon lardons and fry for 3-4 minutes, until golden-brown and crisp. Drain on kitchen paper. Whisk the English mustard, white wine vinegar and rapeseed oil together in a bowl for the dressing. Season, to taste, with salt, freshly ground black pepper and the caster sugar. Whisk the English mustard, white wine vinegar and rapeseed oil together in a bowl for the dressing. Season, to taste, with salt, freshly ground black pepper and the caster sugar. Place the watercress and Little Gem leaves in a bowl and mix together. Add the bacon lardons. Place the watercress and Little Gem leaves in a bowl and mix together. Add the bacon lardons. Preheat the grill to high. Preheat the grill to high. Place the goats' cheese rounds onto a grill tray and cook under the grill for 1-2 minutes, or until golden-brown and bubbling. Place the goats' cheese rounds onto a grill tray and cook under the grill for 1-2 minutes, or until golden-brown and bubbling. To serve, drizzle the dressing over the salad leaves and toss well to coat. Pile the salad into the middle of the serving plates. Balance the goats' cheese rounds on to of the salad and drizzle some more dressing around the edges of the plate. To serve, drizzle the dressing over the salad leaves and toss well to coat. Pile the salad into the middle of the serving plates. Balance the goats' cheese rounds on to of the salad and drizzle some more dressing around the edges of the plate.