Crispy Bacon and Mushroom Salad

• 3
  
  slices streaky bacon
  
• 2
  
  tablespoons olive oil
  
• 2
  
  teaspoons Dijon mustard
  
• 1
  
  garlic clove, crushed
  
• 
  
  salt & freshly ground black pepper
  
• 75
  
  g mixed salad greens
  
• 75
  
  g chestnut mushrooms, thinly sliced
  

directions

• Preheat the grill and cook the bacon until crisp and golden. Cool and break each rasher into three pieces.
• Meanwhile make the dressing by whisking the olive oil, a little at a time, into the mustard. If the dressing is very thick, loosen it with a few drops of hot water. Stir in the garlic and season with salt and freshly ground black pepper.
• Just before serving, toss the salad leaves, bacon and mushrooms together and drizzle with the dressing.