Place the potatoes in a pan of lightly salted boiling water. Cover and simmer for 10 minutes or until tender. Drain and allow to cool slightly.
Meanwhile, heat the oil in a large frying pan and fry the bacon until crispy. Add the potatoes and fry for 1-2 minutes. Add the vinegar, honey and seasoning and cook for a further minute. Allow to cool slightly before tossing onto the spinach leaves.
Add the parmesan and pine nuts and serve immediately.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.