- 6 rashers streaky bacon, fried until crisp
- 500g/1lb 2oz new potatoes, cooked and halved
- 350g/12oz spinach, washed and dried
- 3 kipper fillet, bones removed, flaked
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 garlic clove, chopped
- 2 tsp wholegrain mustard
- salt and freshly ground black pepper
- 4 free-range egg, poached, to serve
- For the salad, place all of the salad ingredients into a large bowl and gently stir.
- For the dressing, place all of the dressing ingredients into a bowl and mix well. Pour the dressing over the salad and stir to coat the salad ingredients.
- To serve, place the salad into a serving dish and top with the poached egg.