500g tomatoes, quartered
1 tbsp garlic infused oil (optional)
drizzle extra-virgin olive oil
3 large handfuls baby spinach or other salad leaves
large handful basil leaves
200g pack bacon lardons
100g Blue cheese (we used Roquefort), cut into chunks with a small, sharp knife
For the vinaigrette
2 tbsp sherry vinegar
4 tbsp mild-tasting olive oil
Put tomatoes in a small roasting tin or dish and drizzle with garlic infused oil.
Season, and roast for about 15 mins at 190C/fan 170C/gas 5, until slightly shrivelled.
Before serving, heat oven to 110C/fan 90C/gas ¼ Put in the tomatoes, still in their dish, to keep warm.
Toss the spinach and basil together in a large bowl and season lightly.
Heat a little oil in a pan and sizzle the lardons for 3-4 mins until just lightly browned. Transfer to a piece of foil and keep hot in the oven.
Stir the dressing ingredients together and pour into a pan, which must not be more than lukewarm.
Bring to a boil (the vinegar will smell very strong, so stand back), then pour over the salad and toss again to wilt slightly.
Add remaining ingredients to the salad, reserving a few choice crumbs of Roquefort.
Toss and transfer to plates, then top with the remaining cheese.
Recipe adapted from: Good Food