12 slices pancetta 50g pine nuts
balsamic vinegar olive oil
6 ripe avocados 4 big handfuls baby spinach
- 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.
- Combine 1 tbsp balsamic vinegar with 2 tbsps olive oil and season with salt and black pepper.
- Taste to make sure dressing is balanced.
- Lay out avocado on serving plates, sprinkle over spinach leaves, pancetta and toasted pine nuts. Season well and drizzle dressing over.