Bacon and Goat Cheese Millefeuille with Bell Pepper and Avocado Salad

Start by preparing the bacon. Heat a non stick pan over medium heat and cook the bacon for a few minutes on each side until it has turned gold and crispy. Place bacon strips on a paper towel to absorb the extra moisture.

Next, core, peel and dice the avocado (cut into similar sized cubes) and cut the bell pepper in similar sized pieces.

Make the vinaigrette, by whisking together mustard and vinegar. Season with salt and pepper and slowly pour in the oil, until you have a homogenous vinaigrette.

In a bowl combine the avocado, bell pepper and salad leaves, and mix them with 2 tablespoons of vinaigrette, just to coat lightly.

To serve, make a millefeuille (layering) in the centre of the plate, by layering a few slices of bacon, topped with crumbled goat cheese. Then arrange a circle of salad on top of that, and serve with some extra vinaigrette on top. Enjoy!

Tips:

For the goat cheese to crumble better place it in the freezer for 5-10 minutes.

For the bacon to be as flat as possible I usually press it with the side of a cup while cooking. It’s a bit more work, but I’ve noticed that it turns out better this way.

If you are preparing this for a dinner party, prepare a few extra bacon pieces, in case some break during the assembly process.