Prepare the swede by removing the thick skin and cutting the flesh into cubes. Around 1 inch x 1 inch in size.
Cut the bacon into similar sized squares as the swede. Chop the onion into strips.
In a pan, fry off the swede, onion, bacon and garlic, until the swede has been fully cooked through. When the swede is soft, you may add the spinach for it to wilt down. Add chopped parsley and thyme to the mix. Finish with the toasted pine nuts. Keep warm until required.
In between two sheets of baking paper, bake 4 rashers of bacon until crisp. This will take 5-10 minutes.
Assemble your warm salad by plating up the fried swede mix at the bottom. Top with a warmed puck of goat's cheese, the bacon crisp and finally garnishing with micro herbs.