Baby onions in balsamic vinegar wrapped in balsamic-roasted, black pepper cured bacon

Ingredients for 4 portions

• 150g Demetra balsamic pickled onions
• 200g black pepper cured bacon
• 100ml traditional balsamic vinegar from Modena

Method

Put the bacon in a sauté pan.
Turn the heat up high, add the balsamic vinegar and reduce.
Arrange on a serving plate with the previously heated onions and decorated as liked.