• 1 Pack O’Neills Dry Cured Streaky Bacon, chopped
• 220g bag of baby spinach
• 2 large avocados
• 100g whole blanched almonds
• Pinch soft brown sugar

Dressing

• 2 tsp Dijon mustard
• 1 tsp caster sugar
• 100ml olive pil
• 2 tbsp red wine vinegar
• Salt & pepper
• 1 red onion, peeled & finely sliced

• First make the dressing. Whisk the mustard and sugar together and add the olive oil in a slow, steady stream so that it thickens up. Add the vinegar, season and mix the onions. Set aside until ready to use.
• Toast the almonds on a baking tray in the oven at 150 degrees for five to 10 minutes, until they are golden brown. Season them with some salt and pepper.
• Fry the bacon with a splash of oil and the brown sugar, until caramelised and crisp. Drain on kitchen paper. Scoop out the avocado flesh, then toss with the spinach, bacon, almonds and vinaigrette. Serve straight away.