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- 500g punnet cherry tomatoes , halved
- 1 garlic clove
- drizzle extra-virgin olive oil
- 5 tbsp walnuts
- 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
Directions:View on BBC Good Food
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