Bresc BV

Spinach salad with bacon, avocado and tomato



250 g young spinach
100 g Bresc Sweet’n sour cherry tomatoes garlic parsley
200 g mushrooms, sliced
50 g Bresc Freshly chopped shallot
50 g sweet-and-sour liquid (from the cherry tomatoes)
20 g honey
10 g Bresc Garlic chopped
8 slices streaky bacon
4 eggs, hard-boiled
2 avocados
5 g olive oil
salt and pepper


Preparation method

Whisk the sweet-and-sour liquid drained from the cherry tomatoes, garlic and honey in a blender to make a dressing and season it with salt and pepper. Heat the olive oil and fry the mushrooms in it without letting them brown, then season them with salt and pepper. Cut the avocados in half, remove the stone, peel them and slice them lengthwise. Stir the dressing into the spinach with the shallot and arrange on a plate. Garnish with mushrooms, avocado and the eggs in quarters. Finish it off with the sweet-and-sour tomatoes and (slightly crumbled) streaky bacon.