Pomegranate & Pecan Salad

Directions

• To make the candied pecans, pour the pecans and honey in a fry pan over low heat. Stir frequently to ensure the honey doesn’t stick to the bottom of the pan (add a little bit of water if needed) and cook until they turn a nice caramel colour. Pour onto some aluminium foil and once cooled down, break into small pieces. 
• Cook the bacon in the same fry pan until nice and crispy. 
• Place the lettuce, pomegranate seeds, tomatoes, red onion, feta cheese, bacon and pecan pieces into a large mixing bowl; set aside.
• Whisk together the Dijon mustard, vinegar, olive oil, lemon zest, lemon juice (to taste), salt, and pepper in a separate bowl. Pour over the salad and toss to coat. Serve immediately