Arugula Walnut Salad

150 g Arugula leavesangiesrecipes 20 g Radish pickles (optional) 30 g Walnut halvesangiesrecipes, toasted 40 g Slab bacon

2 tbsp Raspberry vinegar 2-3 tbsp Extra virgin olive oil Salt and freshly ground pepper to taste

1. Rinse and dry the arugula leaves. Tear it up coarsely and place in a large bowl together with radish pickles, if using. Coarsely chop the toasted walnuts and add into the arugula. Cut the slab bacon into 1/3 inch wide pieces.
   
   
2. In a small frying pan over high heat, fry the bacon until crispy and its has been rendered, about 1 minute. Remove the bacon to the bowl, leaving the fat in the pan. Add raspberry vinegar and olive oil. Stir to mix as a dressing. Pour this dressing over the salad and toss the arugula to coat. Season the salad, to taste, with salt and pepper. Serve at once.