Steak and Brussels sprout salad with warm bacon dressing

INGREDIENTS

bunch baby carrots, trimmed, peeled

500 g

baby potatoes, halved

red onion, halved, cut into thin wedges

2 1/2 tbsp

extra virgin olive oil

250 g

baby brussels sprouts, halved

(about 500g) beef porterhouse steaks, fat trimmed

75 g

Primo Bacon Shortcut Rindless, finely chopped

1 tbsp

red wine vinegar

2 tsp

balsamic vinegar

1 tsp

Dijon mustard

Baby herbs, to serve