500g salad potatoes, halved
2 tbsp olive oil
2 red onions, each sliced into 6 wedges
4 rashers smoked back bacon, trimmed and cut into large pieces
140g mushrooms , sliced
1 tbsp wholegrain mustard
1 tbsp red wine vinegar
100g bag mixed watercress and spinach salad (any salad is fine)
85g creamy blue cheese (I used St Agur)
Heat a non-stick frying pan. Dry-fry the bacon until crisp. Add the sliced mushrooms, then fry for 5 mins more until they have softened.
Meanwhile, make the dressing. Whisk the mustard, vinegar and remaining 1 tbsp oil with a splash of water. Place potatoes, onions, bacon and mushrooms in a large bowl with the salad leaves, pour over the dressing, then toss well. Divide between 4 plates, then crumble over the blue cheese.