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1
To prepare the cheese croutons: Preheat the oven to 400F/205C Using a serrated bread knife, remove the crusts from the sourdough bread then tear or cut the bread into 1-inch/2.5-cm pieces.
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2
Place the bread pieces on a baking sheet.
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3
Toast the bread in the oven for 8 minutes or until it is dry and crisp, stirring the bread pieces halfway through baking to ensure they cook evenly.
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4
Melt the butter in a heavy based large saute pan over a medium heat.
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5
Add the croutons and toss to coat with the butter.
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6
Arrange the butter-coated croutons closely together but in a single layer on the same baking sheet.
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7
Sprinkle the cheese generously over the croutons and return to the oven for about 5 minutes or until the cheese has melted and the croutons are golden.
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8
Remove the croutons from the oven and set aside until cool.
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9
To prepare the vinaigrette dressing: Place the vinegar in a medium sized bowl.
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10
Slowly add the oil whilst constantly whisking to blend.
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11
Whisk in the parsley.
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12
Season the vinaigrette to taste with salt and pepper.
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13
To prepare the crispy bacon and serve the salad:.
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14
Preheat a grill pan or griddle over moderate heat and grill the bacon about 3 to 5 minutes on each side or until nice and crisp.
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15
Transfer the bacon to paper towels.
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16
Meanwhile, toss the baby spinach leaves in a large bowl with enough vinaigrette to coat.
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17
Season the salad to taste with salt and pepper.
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18
Divide the salad among 4 serving plates.
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19
Place the bacon over the salads.
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20
Garnish the salads with the cherry tomatoes and croutons, and serve.
