Toss the grapes with another tablespoon of the oil and add to the baking dish then
Cut the chèvre into 1 cm chunks (it may crumble, so they needn’t be perfect cubes) and place a piece on each tomato half. Turn the oven off and keep them warm. Put the remaining chèvre into a bowl.
Heat a frying pan, add another tablespoon of the oil, then add the bacon lardons and cook over a moderate-to-high heat to colour and crisp them, stirring frequently to prevent them catching or burning. Once cooked, drain on kitchen paper and keep warm.
Mash or purée the avocado with the remaining olive oil, lemon juice, crème fraîche and half the tarragon. You can do this in a small food processor or blender, or using a firm whisk. Season and put to one side.
Divide the tomatoes between 4 plates and sit the salad leaves on top. Dollop on the avocado mixture, reserving a little for your guests to top up. Toss the still-warm grapes with the remaining chèvre and bacon lardons, and place this on the salad, then scatter with the remaining tarragon.
© 2005 Peter Gordon. All rights reserved.