Hot Bacon, Roasted Garlic & Watercress Salad

 2 heads of garlic
 About 20 baby new potatoes, boiled and cooled
 3 cups watercress
 4½ oz bag mixed green salad leaves
 2 Tablespoons vegetable oil
 12 thick-cut bacon slices, cut into ¾ inch pieces
 Salt and freshly ground black pepper
 3 Tablespoons good-quality extra virgin olive oil
 2 teaspoons Dijon or whole-grain mustard
 Pinch of sugar
 Juice of ½ lemon

1

Break up the heads of garlic so that all the cloves are separate, then cut off the hard root of each, but don't remove to much of the clove.

2

Put the cloves in the skins into a small saucepan of salted boiling water and bring back to a boil. Reduce the heat and simmer for 3-4 minutes, or until they are very soft, then drain.

3

Cut the potatoes in half lengthwise and put the watercress and salad leaves in a large bowl.

4

Heat the vegetable oil in a wok or large frying pan, add the bacon, and cook slowly for 10-15 minutes, or until it starts to crisp up.

5

Add the garlic (skins and all) and potatoes and cook until they are all golden brown.

6

Meanwhile, whisk the dressing ingredients together.

7

Pour the dressing over the salad and toss well. Pile equal amounts of the garlic, potato, and bacon mixture onto plates, then pile the salad leaves on top. Serve immediately.