Chicory salad with bacon strips, rucola and cherry tomatoes

Clean chicory and cut each head lengthwise into six strips. Cut tomatoes into halves. Fry strips of bacon in a wok and then remove. In a bowl, stir together vinegar, mustard, apple syrup, salt, pepper and 4 tablespoons oil to make dressing. Heat 1 tablespoon of oil in a wok and stir-fry chicory for 2-3 minutes. Add dressing to pan at the last moment and heat gently. Arrange warm chicory, rucola, tomatoes and bacon strips on two plates and serve immediately.

5 heads chicory
100g cherry tomatoes
100g bacon strips
3 tbsp vinegar, preferably balsamic
½ tsp mustard
1½ tsp apple syrup
salt
freshly ground pepper
5 tbsp oil, preferably olive
1 bunch rucola (approx. 35g)