Christmas Day Salad
Ingredients:
40g Watercress
20g Pancetta
30g Brie, sliced
15g Walnuts, crushed
For the dressing:
2tbsp cranberry sauce
1tsp oil
1tsp wine vinegar
½ tsp cinnamon
Salt & pepper
Pomegranates to garnish
Method:
In a frying pan, fry the pancetta until cooked through and crisp. Set aside.
For the dressing, mix together the cranberry sauce, oil, vinegar and cinnamon. Season to taste with salt & pepper.
Arrange the salad ingredients in a bowl, top it with the cooked pancetta and drizzle with the cranberry dressing.
Photography by Lara Jane Thorpe