Spring Recipe - Spinach St Agur Pancetta & Pine Nut Salad

23 Apr

Spring Recipe - Spinach St Agur Pancetta & Pine Nut Salad

Pan fry 300g of bacon lardons in a little olive oil until crispy, then cool slightly. Add & toss with 8 large handfuls of baby spinach & 200g of crumbled St Agur. Lightly toast 25g of pine nuts and add to the salad. In a separate bowl add together 3 tbsp of balsamic vinegar, 9 tbsp of extra virgin olive oil, 2 tsp of runny honey, 1 tbsp Dijon mustard, whisk & highly season. Combine. Delicious, fresh & seasonal.

Recipe Spring St Agur Spinach Pine Nut

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Community Care

The Great Food Company are happy to support our local Salvation Army by donating left over food from weddings to the homeless of Wokingham.