This is not a salad to eat if you are on a diet!
Pumpkin, Bacon and Blue Cheese Salad with Hazelnuts
1 large piece of pumpkin cut into small cubes
150g Danish blue cheese, cut into small cubes
4 rashers free range bacon
1/4 cup hazelnuts
baby spinach leaves
white balsamic vinegar
1 clove garlic finely chopped
Oven roast pumpkin, drizzled with olive oil and soft and slightly browned.
Pan fry bacon until crisp and slice into slivers.
Mix olive oil and vinegar in 50/50 ration and add garlic. Mix thoroughly.
Combine all ingredients in a large bowl.