Jamie Oliver'S Avocado, Pancetta & Pine Nut Salad - cooking recipe

Ingredients

12 slices pancetta
50 g pine nuts
balsamic vinegar
extra virgin olive oil (good quality)
6 avocados (ripe)
4 cups baby spinach leaves (washed)
salt and pepper

Preparation

Heat a frying pan and fry the pancetta until crispy.
Remove from the pan and set aside.
In the same pan, lightly toast the pine nuts. (This happens quickly, don't abandon them.).
Make your dressing by combining 1 tbsp olive oil and season with salt and freshly ground black pepper.
Taste to make sure your dressing is balanced; add a little more oil or vinegar if needed.
On serving plates, lay out the avocado.
Sprinkle over the spinach leaves, pancetta and pine nuts.
Season well with salt and freshly ground black pepper.