Warm salad with pancetta and pine nuts

Warm salad with pancetta and pine nuts

4 large waxy potatoes Pom-Pure
1 tablespoon red wine vinegar
a handful of toasted pine nuts
12 slices pancetta
1 bag baby spinach
walnut oil


Boil the unpeeled potatoes cooked and cut into thin slices. Wok the pancettasneetjes in walnut oil until crispy. Remove from the wok and drain on a paper. Bake the potatoes in the oil pancetta, possibly in two portions. When the potatoes are almost cooked (after 5 minutes), add the pancetta, along with a little red wine vinegar. Season with salt and pepper. Mix the spinach leaves and pine nuts in a salad bowl. Drizzle with oil and cover with the potato / pancettamix.
TIP: Anglers can use anchovies instead of pancetta.