1 Put the bacon in a cold frying pan, then fry on medium heat for a few minutes each side until crispy. Remove from the pan and drain on kitchen paper.
2 In the same pan, fry the prawns for 1–2 min each side, then remove to the plate with the bacon. Keep any pan juices to hand.
3 For the dressing, put the oil, mustard, lemon juice, cream and 1 tsp pan juices in a jar with salt, pepper and a pinch
of sugar. Seal and shake, then taste, adjusting the seasoning.
4 Arrange the salad leaves and avocado on a platter or between 2 plates; divide the prawns and bacon between the plates, if using. Drizzle with the dressing to serve, adding a little more black pepper and whole tarragon leaves.