Caramelised Bacon and Fennel Salad

• 4 rashers bacon
  1 fennel bulb, trimmed and cut into wedges
  2 tablespoons brown sugar
  Sea salt and cracked black pepper
  100g (3.5oz) yellow beans, trimmed and blanched
  100g (3.5oz) green beans, trimmed and blanched
  100g (3.5oz) baby spinach leaves
  
  For the Red Wine Dressing
  1/4 cup (2 fl oz) red wine vinegar
  1 tablespoon olice oil, extra
  Sea salt and cracked black pepper

Recipe

Preheat the oven to 200C (390F). To make the red wine dressing, place the vinegar, extra oil, salt and pepper in a small bowl and whisk to combine. Set aside.

Place the bacon, fennel is golden. Place the caramelised bacon and fennel in a bowl with the beans and spinach and spoon the over dressing to serve.

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