Method

Roast tomatoes at 160°C for 1 hour until softened. Grill, chargrill or panfry bacon until crisp and golden and drain on absorbent paper. Arrange spinach, rocket, salad leaves, tomatoes, bacon and avocado in a large shallow salad bowl. Drizzle with dressing, crumble Mersey Valley cheese on top and sprinkle with croutons.  Serve immediately.

Note: This salad is also delicious served on a steak sandwich or with grilled fish, BBQ lamb or pork.
Also try it using Mersey Valley Pickled Onion or Ploughmans Vintage Club Cheddar cheese.

Serves: 4-6
Preparation Time: 5 minutes
Cooking Time: 1 hour