Salad Aveyronnaise recipe | Good Food

Ingredients

• 500g punnet cherry tomato halved
• 1 garlic clove
• drizzle extra-virgin olive oil
• 5 tbsp walnut
• 3 large handfuls baby spinach or other salad leaves
• large handful basil leaves
• 200g pack bacon lardons
• 100g roquefort cut into chunks with a small, sharp knife
• 2 tbsp sherry vinegar
• 4 tbsp mild-tasting olive oil such as Filippo Berio