½ red onion, finely chopped
200g/7oz good-quality mixed salad leaves
3-4 sprigs tarragon, leaves picked and finely chopped
salt and freshly ground black pepper
1 handful toasted hazelnuts, lightly crushed
3 tbsp extra virgin olive oil
vegetable oil, for frying
1 tbsp good-quality white wine vinegar (preferably Moscatel vinegar)
2 portions goats’ cheese (either individual crottins or slices from a larger log)
2 rashers streaky bacon, diced
2 slices good-quality sourdough bread