For the salad:
8 rashers streaky bacon
1 (100g) bag salad or baby spinach
150g/5oz button mushrooms, thinly sliced
1 ripe avocado, peeled, stoned and sliced
For the dressing:
60ml/4tbsp olive oil
30ml/2tbsp white wine vinegar
10ml/2tsp wholegrain mustard
5ml/1tsp clear honey
Cook the bacon under a hot grill for 6-8mins, turning once until golden and crisp. Drain on kitchen paper before snipping it into bite sized pieces.
Empty the spinach into a large serving bowl, add the mushrooms, avocado and bacon. Whisk all the dressing ingredients together and drizzle over the salad.
Serve straight away with a good sprinkling of ground black pepper. Serve with crusty bread.