Beetroot, Goat's Cheese and Bacon Salad

Cut the cooked beetroot into wedges and arrange it over four plates.

Heat a dry frying pan over a medium heat. Add the bacon lardons and cook for 6–8 minutes, turning, until browned and crisp. Drain on kitchen paper.

Whisk the Dijon mustard, red-wine vinegar, olive oil and caster sugar in a small bowl. Season with salt and black pepper.

Toss the watercress and little gem leaves with half the dressing, then divide them between the plates.

Place the goat's cheese rounds on a tray and grill for 2–3 minutes until lightly golden and softened.

Top the salads with the crisp bacon and warm goat's cheese. Spoon over the remaining dressing and serve straight away.