Heat a little oil in a non stick frying pan and fry the bacon lardons until golden. Remove from the heat and set aside.
To make the vinaigrette, combine the mustard, vinegar, seasonings and sugar in a bowl and whisk together. Gradually whisk in the cream and just enough olive oil to emulsify the dressing. Stir in the shallots and the chives and adjust the seasoning to taste.
Pull off the outer leaves of the little gem lettuce and cut in half lengthways, separate the leaves and arrange them in the centre of your serving plate.
To make the croutons, cut the baguette at an angle into thin slices and drizzle them with a little olive oil, heat a large non stick frying pan and, when hot, toast the croutons on each side to a golden brown colour.
To serve, place the croutons, bacon & slices of cheese on the lettuce then dress with the vinaigrette.
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