1/8 cup strawberry jam
¼ cup coconut vinegar
¼ cup olive oil
salt and pepper to taste
8 strips bacon, chopped
4 cups romaine lettuce or mixed greens
2 cups arugula, washed & pat dry
100g grated carrot
100g kesong puti, cubed
- In a bowl, combine jam, vinegar and olive oil to form a vinaigrette. Season with salt and pepper.
- In a saute pan, cook the bacon until crispy. Set aside half of the bacon fat for other dishes. Meanwhile pour the vinaigrette into the pan and heat for 1 minute. Pour the sauce over the greens, carrots and kesong puti. Toss and serve immediately.