Baby leaf salad with bacon and tarragon croutons

Method

1. Put all the dressing ingredients in a clean jar with a pinch each of salt and finely ground black pepper. Seal tightly, then shake to emulsify the dressing. Set aside.
2. Heat a non-stick frying pan, add the bacon and fry until very crisp. Use tongs to transfer the bacon to a plate, leaving the bacon fat behind in the pan. Add a splash of oil and the torn bread. Toss to coat in the fat, then fry until crisp and golden. Transfer to a bowl.
3. Chop the bacon as finely as possible, then stir into the croutons with the tarragon leaves.
4. Toss the salad leaves with most of the bacon croutons. Serve in a bowl or on a platter, drizzled with the dressing, then scatter over the rest of the croutons. Finish by sprinkling with a selection of edible flowers.