Method

1. Method

   1. Make the dressing by blitzing the buttermilk, soured cream, mayonnaise, lemon juice and 50g of Red Fox cheese in a high-speed blender. Season and chill until ready to serve.
   2. Fry the lardons off in a pan until golden and crispy. Remove the lardons with a slotted spoon, then fry the ciabatta chunks in the fat until crispy. Put to one side.
   3. Bring a large saucepan of water to a boil over a medium heat. Using a slotted spoon, carefully lower 4 large eggs into the water. Cook for 6 minutes, adjusting the heat to a gentle boil.
   4. Rinse the eggs in cold water, gently crack the eggs all over and peel off the shell.
   5. Add the lettuce wedges to platter. Slice the eggs in half and place around the wedges.
   6. Dress with lashings of Red Fox cheese dressing, sliced radish, crispy bacon bits, croutons and chives.
   7. Finish with a garnish of crumbled Red Fox cheese.