Heat a small frying pan on a medium high heat. Add a little oil and cook bacon, stirring every now and then for a few minutes until bacon is crisp and browned.

Meanwhile combine mustard, vinegar and 2 tablespoons extra virgin olive oil in a salad bowl. Season.

Chop broccoli into tiny bite sized trees and toss in the dressing.

Chop avocado in half and scoop bite sized chunks into the dressing using a spoon.

Toss salad to distribute the dressing and serve with crispy bacon on top.