Spinach, Bacon & Pine Nut Salad
Slice the bacon into thin lardons and put into a large frying pan on a medium heat with a good drizzle of olive oil. Fry until golden, adding the pine nuts for the last minute, then scoop out with a slotted spoon onto a plate, leaving the bacon fat behind in the pan. Toast the slices of bread in the fat until beautifully golden on both sides.
Meanwhile, finely slice the pickled onions. In a large bowl, mix the pickled onion liquor with the mustard, extra virgin olive oil, and a pinch of black pepper. Gently pile the spinach and salad leaves on top, add the crispy bacon, pine nuts, and pickled onions, then lightly toss everything together with your fingertips, picking the salad up and sprinkling it back down from a height a few times—doing it this way means the salad is perfectly dressed but you avoid bruising the leaves. Add the crispy toast croutons and tuck straight in.