12 shallots olive oil
4 medium vine tomatoes with stem on
1⁄2 a baguette
4 free-range eggs
250 grams streaky bacon
2 small cos lettuce, leaves separated
handful of rocket
3 spring onions, thinly sliced
1 tablespoon wholegrain mustard
2 tablespoons white wine vinegar
2 cloves garlic, crushed
1/3 cup olive oil
sea salt and freshly ground pepper
Dressing: Whisk all the ingredients in a bowl and season.
Preheat the oven to 200 ̊C.
Put the shallots on a large piece of aluminium foil, drizzle with a little olive oil and season. Fold the edges to make a parcel and place on a baking tray.
Put the tomatoes on the same baking tray, brush with olive oil and season.
Put the tray in the oven and roast the tomatoes for about 5 minutes, or until the skins just start to split. Remove and set aside. Cook the shallots for another 30 minutes or until tender. Peel when cool.
Rip the baguette into bite-sized pieces. Place in a bowl and toss with olive oil and season well.
Spread out on another baking tray and roast until golden, turning occasionally. Cool.
Put the eggs in a saucepan of cold water and bring to the boil. Cook for 3-4 minutes for soft yolks. Drain and refresh in cold water and peel carefully.
Heat a little olive oil in a sauté pan and cook the bacon until crisp and golden. Drain on kitchen towels.
To serve: Toss the lettuce, rocket, spring onions and croutons with enough dressing to coat. Divide between serving plates and scatter over the shallots and bacon. Break the eggs in half and place on top of the salad along with a roasted tomato.