Bacon & Egg Salad
4 free range eggs, boiled
8 rashers of bacon, rind removed, finely diced
200g of baby spinach, stems removed and washed
3 Tbs of red wine vinegar
8 Tbs of extra virgin olive oil
Sea salt and freshly ground pepper
Fry the bacon in a non-stick pan until crispy. Drain off the fat.
Finely dice the egg.
Whisk the oil into the vinegar and season with salt and pepper.
Toss the dressing with the spinach.