Wilted rocket salad with asparagus and bacon

I can see clearly now the rain has gone.Everything green is in abundance,well just for a short while till the effects of that rain have worn off.And now I am well and truly ready for salads.Hopefully the hot weather is here to stay.

You won’t believe how incredible this simple combination of crunchy almonds, crisp bacon,tender asparagus and rocket is. The rocket will wilt as it sits though, so serve it right away.A wonderful interplay of tastes and textures can be achieved and it all comes together very quickly.Trust me,this is a salad you will want to make over and over again.

Wilted Rocket Salad with Asparagus, Bacon, 

Almonds, and Sherry Vinaigrette     

8 rashers of bacon,cut crosswise into 5cm(2inch)pieces
500g (1lb) asparagus,trimmed of tough woody stems,and cut crosswise into 2cm pieces
Flor de sal
2 tbsp extra virgin olive oil
1/4 cup sherry vinegar
2 tsp Dijon mustard
freshly ground black pepper
250g ( 8oz) baby rocket
1/3 cup salted slivered almonds,toasted

1/3 cup roasted peanuts shelled

Heat a 12-inch skillet over medium-high heat.  Cook the bacon, stirring often, until crisp, about 5 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain, leaving the bacon fat in the skillet.

Cook the asparagus in the skillet with the bacon fat, stirring often, until crisp-tender and browned in spots, about 3 minutes. Season with 1/4 tsp. salt and, using a slotted spoon, transfer to the plate with the bacon.  Add the vinegar, olive oil, mustard, 1/2 tsp. salt, and a scant 1/4 tsp. pepper to the fat in the skillet and whisk until combined.
In a large bowl, combine the asparagus, bacon,rocket, peanuts and almonds and toss with just enough warm vinaigrette to wilt the rocket . Serve immediately.

Result!!!!-clean plate