400gbacon, leanrind removed, chopped into 1cm pieces
40gpine nuts
200gspinach, baby
100gkaleshredded
2tbspvinegar, white balsamic
2tbspoil, oliveextra virgin
2tbsptarragon, fresh finely chopped
Instructions
Add the peas to a saucepan of boiling water for 2 mins. Drain and quickly add to cold water to refresh. Drain and transfer to a large bowl and set aside.
Heat a non-stick frying pan over medium-high heat. Add the bacon and cook for about 3-4 minutes or until it starts to turn crisp. Add the pine nuts and stir regularly until they start to turn golden. Remove from the pan and place onto paper towel to absorb the excess fat and then add to the peas.
Throw the kale into the pan and quickly toss over high heat until just wilted. Add to the peas and bacon. Add the baby spinach to the bowl. Combine the dressing ingredients is a small jug (white balsamic vinegar, olive oil, tarragon, salt & pepper) and add to the pea mixture. Gently toss all the ingredients in the dressing and divide into 4 serving bowls. Serve.