- 3½ ounces Irish smoked bacon, chopped into lardons
- 1 large leek, sliced
- 3 cups baby spinach leaves, washed and trimmed
- 1 tsp Llewellyn's Irish Balsamic Cider vinegar
- Salt and freshly ground black pepper
- Canola oil
Heat a large frying pan with a little canola oil and add the bacon lardons and cook until crispy.
Remove from the pan and add a little more oil, add the leek and sauté until golden and softened. This will take about 5 to 6 minutes. Add the spinach and a teaspoon of the Irish balsamic cider vinegar. Wilt the spinach carefully and return the crispy bacon back to the pan, heat and check the seasoning, adding salt and freshly ground pepper if required. Serve immediately.