2 Servings
3 Rashers Back Bacon
200 g Baby Spinach
60 g Parmesan Cheese
2 Small Tomatoes
3 Spring Onions
1 Tbsp Olive Oil
30 ml Red Wine Vinegar
Place rashers of bacon under grill.
Wash and chop spinach, divide between two plates.
Dice tomatoes and finely chop onions
Turn bacon.
Put olive oil in a small oven proof dish and place under grill to warm.
Once bacon is cooked, remove from grill, slice into thin strips
Toss bacon pieces together with spring onions and tomatoes, then split equally between the two plates.
Drizzle red wine vinegar over salads.
sprinkle with parmesan cheese.
