Bread salad with avocado and chard or spinach

Ingredients for 2 servings:

• Avocado(s), ripe, approx. 1 – 2
• 1 handful of chard (baby chard) or baby spinach
• 8 slices of bacon
• 100 g ciabatta or baguette
• 2 tbsp olive oil
• Garlic clove(s), approx. 1-2 large
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp mustard
• 2 tbsp fat from rendered bacon
• some salt and pepper
• 1 pinch of sugar if needed

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Combine all the ingredients for the vinaigrette in a blender and shake well. Wash the baby chard or spinach and dry on a kitchen towel. Cut the ciabatta or baguette into thumb-thick slices and toast in a toaster until golden brown. Rub generously with 1-2 cloves of garlic on both sides, drizzle with olive oil, and cut into bite-sized pieces. Fry the bacon in a hot pan without any fat until crispy. Remove and drain on kitchen paper. Allow the rendered fat to cool slightly, then add it to the vinaigrette and shake well again. In a bowl, toss the lettuce and bread cubes with about half of the vinaigrette, then divide between plates. Tear the bacon into strips and arrange on top. Peel the skin from 1-2 ripe, but not too soft, avocados and cut them into wedges from the pit. Arrange the avocado wedges on top of the lettuce and drizzle everything with the remaining vinaigrette.