This side makes a fabulous warm salad for lunch. Add some slices of poached pears and a generous sprinkle of walnuts with chopped chives.
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.