Into your large salad bowl, place: chopped baby spinach, chopped mint leaves, diced cucumber and diced tinned peaches (can be fresh if they are in season). Add croutons and a handful of pomegranate seeds. In a pan, cook bacon pieces and diced haloumi until they are cooked. Add to the top of the salad, then drizzle with moscato glaze (or any other sweet dressing). Serve immediately, and enjoy the contrast of sweet and salty, crunchy and smooth.