Blue Cheese and Stone Fruit Salad
- 24 slices Bacon
- 12 ready to eat Prune
- 12 ready-to-eat Dried apricot
- 4 cups mixed salad
- 1.333 cups Blue cheese (cubed)
- For the dressing
- 1 shallot (finely choppedt)
- 1 Tbsp white wine vinegar
- 1 tsp Apricot Jam
- 1 tsp grainy Mustard
Cook the bacon in a dry frying pan until cooked but not crisp.
Thread a prune and apricot onto 12 wooden skewers. Wrap 2 slices of bacon around each skewer.
For the dressing: whisk all the ingredients together until thickened.
Toss with the salad leaves and arrange on serving plates. Place the skewers and cheese on top.