Bacon and Camembert Salad

I'm always looking to make side salads rather than the regular potato salad or coleslaw.  And since it is now summer here in the Middle East, our BBQ is beginning to get more of a work out than usual.  (Until the temp hits 50 degrees in the late afternoon anyway!)  This side salad was really tasty and very simple. I think it may come a regular menu item in our household.   I served this with lovely Rib Eye Steaks.

In terms of camembert, choose a soft, ripe one and let it rest at room temperature before using.

Taken from GoodFood Magazine's '101 Simple Suppers', page 34, published 2003

Ingredients
8 rashes smoked streaky bacon
125g pack camembert
2 thick slices bread, crust removed
7 tbs olive oil
140g crisp green salad
2 tbs white wine vinegar
1 tbs wholegrain mustard
1 garlic clove, finely chopped

Method
1. Preheat the grill and cook the bacon for 5-8 minutes until crisp, turning halfway through.  Set aside to cool.  Cut the camembert into bite-sized wedges

2. Grate the bread into course crumbs.  Heat two tablespoons of the oil in a frying pan and cook the crumbs, stirring, until crisp and golden.  Season and set aside.

3.  Tip the salad into a bowl.  Break the bacon into bite-sized pieces and mix into the salad with the cheese.  Mix together the vinegar, mustard, garlic and remaining olive oil.  Pour over the salad and toss well.  Sprinkle with the crisp crumbs and serve.