Oak Leaf Lettuce and Cress Salad

Finely dice bacon, cook until crisp in a dry, non-stick pan over medium heat. Remove and drain on paper towels.

Peel onion and chop very finely. Squeeze the juice of half a lemon.

In a salad bowl, mix onion with lemon juice, vinegar, salt, pepper, mustard, honey and oil.

Cut cheese into approximately 1/2 inch thick slices. Pour the dressing over the cheese and allow to marinate for 10-12 minutes.

Rinse apple, halve and core. Cut into narrow strips.

Trim lettuce, rinse, spin dry and cut into bite-sized pieces. Rinse cress under cool running water, trim roots with kitchen shears and spin dry.