AT A GLANCE
If you're transporting this salad, keep all your ingredients separate, then layer them on a platter when you're ready to serve.
|01||Preheat oven to 200C. Roast pine nuts on an oven tray, shaking occasionally, until light golden (5-7 minutes). Cool on tray, stirring occasionally.|
|02||Roast bacon on a tray lined with baking paper, turning occasionally, until crisp and golden (about 20 minutes). Set aside to cool, then break into shards and set aside.|
|03||For buttermilk dressing, shake ingredients well in a sealed jar, season to taste and refrigerate until required.|
|04||To serve, arrange lettuce in a large bowl, drizzle with dressing, then scatter with bacon, pine nuts and herbs.|