Salad Aveyronnaise

Name: Salad Aveyronnaise
Ingredients: 500g punnet cherry tomato, halved; 1 garlic clove; drizzle extra-virgin olive oil; 5 tbsp walnut; 3 large handfuls baby spinach or other salad leaves; large handful basil leaves; 200g pack bacon lardons; 100g roquefort, cut into chunks with a small, sharp knife; 2 tbsp sherry vinegar; 4 tbsp mild-tasting olive oil, such as Filippo Berio