Avocado, pancetta and pine nut salad

12 slices pancetta                              50g pine nuts

balsamic vinegar                                olive oil

6 ripe avocados                                  4 big handfuls baby spinach

Serves 4

1. Heat a frying pan and fry the pancetta till crispy. Remove from pan and set aside. In the same pan, lightly toast the pine nuts.
2. Combine 1 tbsp balsamic vinegar with 2 tbsps olive oil and season with salt and black pepper.
3. Taste to make sure dressing is balanced.
4. Lay out avocado on serving plates, sprinkle over spinach leaves, pancetta and toasted pine nuts. Season well and drizzle dressing over.