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
- Pan-fry the bacon until crisp. Cool slightly then break or cut into 3cm pieces.
- 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.
- 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.