Put tomatoes in a small roasting tin or dish and
crush the garlic directly over them using a garlic crusher. Season, drizzle with oil and roast for about
15 mins at 190C/fan 170C/gas 5, until slightly
shrivelled. At the same time and temperature,
toast the walnuts until glossy and fragrant, about
10 mins, then chop them roughly. Set everything
aside in the fridge until ready to reheat.
Before serving, heat oven to 110C/fan 90C/gas ¼
Put in the tomatoes, still in their dish, and the
walnuts, in a dish or on a piece of foil on a baking
tray, to keep warm. Toss the spinach and basil
together in a large bowl and season lightly.
Heat a little oil in a pan and sizzle the lardons
for 3-4 mins until just lightly browned. Transfer
to a piece of foil and keep hot in the oven.
Stir the dressing ingredients together and pour into a pan, which must not be more than lukewarm.
Bring to a boil (the vinegar will
smell very strong, so stand back), then pour over
the salad and toss again to wilt slightly. Add
remaining ingredients to the salad, reserving a few
choice crumbs of Roquefort and a scattering of
walnuts. Toss and transfer to plates, then top with
the remaining cheese and nuts.