Ingredients

80g coppa, sliced
220g baby spinach
60g pine nuts , toasted
1 avocado, sliced
1/4 cup olive oil
2 tb sp balsamic vinegar
1/4 cup perorino shavings
salt and freshly ground Pepper

Method

Place the slices of coppa under a hot broiler and broil until crisp
Place spinach, coppa, pine nuts and avocado in a bowl.

Combine the oil and balsamic vinegar, pour the dressing over the
salad and toss through the percorino shavings.

Season with salt and pepper and serve.

Serves: 4-6