Preparation time: n/a
Cooking time: 5 minutes (for the bacon)

Dressing:
4 tbsp olive oil
2 tbsp Balsamic vinegar
1 tbsp chopped chives
Sea salt and black pepper

1-2 heads of chicory
2 x 85g bags of watercress
100g Roquefort cheese
6 rashers smoked bacon, diced and fried until crisp

Mix the first four ingredients together to make a dressing. Break up the chicory and mix with watercress and arrange on plates. Crumble the cheese over the salad, sprinkle bacon and spoon dressing over the top – or try using a small spoon to present the dish as shown. Serve with good chunks of bread.