6-8 cups baby spinach leaves, well washed
2 spring onions, finely chopped
3 rashers bacon, chopped or shredded
3-4 tbs extra virgin olive oil
2/3 cup chestnuts (fresh or dried & rehydrated)
1 clove garlic
little balsamic vinegar
salt & coarsely ground pepper

1. Shake leaves as dry as possible and set aside.
   
2. Prepare spring onions and add to spinach. Coarsely chop chestnuts.
   
3. Heat oil in a pan and add bacon, chestnuts and garlic and saute until bacon is cooked and chestnuts are coloured.
   
4. Add balsamic vinegar and mix.
5. Pour over the greens, toss well and serve at once.

Hint: For a change of flavour, substitute walnut oil for olive oil. A lightly chopped, hard-boiled egg (still warm) may also be chopped through the spinach leaves.