200g baby spinach leaves, washed, dried
60-70g blue cheese, broken into chunks
150-200g piece of smoked streaky bacon
Vegetable oil for frying
For the dressing
1tbsp cider vinegar
1tsp Tewkesbury mustard
20g blue cheese
2tbsp cold-pressed rapeseed oil
2tbsp vegetable or corn oil
Salt and freshly ground black pepper
Put the bacon in a saucepan, cover with cold water, bring to the boil and simmer for 30 minutes, remove from the pan; leave to cool.
Remove the rind and cut into -1cm cubes. Heat some vegetable oil in a frying pan and cook the bacon for 3-4 minutes on a medium heat, turning until crisp. Remove from the pan; transfer to kitchen paper.
To make the dressing, put the vinegar, mustard, blue cheese and oils in a blender and season to taste.
Toss the spinach leaves in some of the dressing; arrange in a bowl, reserving the rest of the dressing to pour on as extra.
Scatter the chunks of blue cheese and bacon over the salad and serve.