8 slices smoked streaky bacon, chopped into small pieces
4 handfuls salad leaves, such as frisée or rocket
4 tbsp hazelnut oil
1 tbsp cider vinegar
1 tsp Dijon mustard
Whisk all the dressing ingredients together
with seasoning in a small bowl, then set
aside. Bring a large pan of salted water to the
boil and cook the beans for 5-6 mins until
still slightly crunchy. Drain and refresh under
cold water and set aside. Peel the apples and
celeriac, cut into thin matchsticks, then toss
in the lemon juice to stop them going brown.
Put a pan over a medium heat and toast
the hazelnuts for a few mins until golden.
Tip on a board and roughly chop.
Place the pan back on the heat with the
oil, then fry the bacon until crisp. To
assemble the salad, put the beans, celeriac,
apple and leaves together in a bowl with
most of the dressing and toss together. Pile
the salad onto 4 plates and top with
chopped bacon. Scatter over the hazelnuts,
drizzle with the remaining dressing and serve.