Blat salad

Ingredients

2 rashers	middle bacon
4-6	thick slices baguette
2 Tbsp	olive oil
1 clove	garlic, crushed
3 cups	mesclun
1/2 cups	different coloured cocktail tomatoes, halved
1	avocado, halved, stoned, peeled and sliced
1	spring onion, sliced diagonally

Mustard dressing

2 Tbsp	rice wine vinegar
1 pinch	sugar
1/3 cup	olive oil
1 Tbsp	wholegrain mustard

Directions

1. Pan-fry the bacon until crisp. Cool slightly then break or cut into 3cm pieces.
2. Place the baguette slices on a grilling tray. Combine the oil and garlic and brush both sides of the bread. Grill for about 2 minutes each side, until golden. Cool.
3. Arrange the mesclun in a shallow serving bowl. Tuck the toasted bread around the outside. Top the leaves with the bacon, tomatoes, avo and spring onion. Drizzle with the combined dressing ingredients.