|2 rashers||middle bacon|
|4-6||thick slices baguette|
|2 Tbsp||olive oil|
|1 clove||garlic, crushed|
|1/2 cups||different coloured cocktail tomatoes, halved|
|1||avocado, halved, stoned, peeled and sliced|
|1||spring onion, sliced diagonally|
|2 Tbsp||rice wine vinegar|
|1/3 cup||olive oil|
|1 Tbsp||wholegrain mustard|
- 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.