thinly sliced prosciutto/pancetta
60mL olive oil
30mL balsamic vinegar or lemon juice
sea salt and freshly ground black pepper
Place the slices of prosciutto under a hot grill, and grill, until crispy.
Place spinach, prosciutto, pinenuts and avocado in a bowl.
Mix together the oil and balsamic vinegar/lemon juice, pour the dressing over the salad, and then toss through the pecorino shavings.
Season with salt and pepper and serve.