7 tbsp olive oil
2 tbsp sherry vinegar
2 garlic cloves, finely chopped
1 tsp mustard
12 cooked king prawns
115 g streaky bacon, rinded and cut into stripes
115 g fresh young spinach leaves
1/2 head oak leaf lettuce, roughly torn
salt and black pepper

To make the dressing, whisk together 6 tbsp of the olive oil with the vinegar, garlic, mustard and seasonig in a small pan.

Heat gently until thickened slightly, then keep warm.

Carefully peel the prawns, leving the tails intact. Set aside.

Heat the remaing oil in a frying pan and fry the bacon until golden and crisp, stirring occasionally.

Add the prawns and stir-fry for few minutes until warmed through.

While the bacon and prawns are cooking, arrange the spinach and torn oak leaf lettuce on four individual serving plates.

Spoon the bacon and prawns on to leaves, then pur over the hot dressing. Serve at once.