Spinach, raspberry and goats’ cheese salad with Dijon vinaigrette
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- 40g walnut pieces, broken
- 2tbsp extra virgin olive oil
- Juice ½ lemon
- 1tsp Dijon mustard
- 180g Asda Mild Baby Spinach
- ½ red onion, thinly sliced
- 150g Grower’s Selection Raspberries
- 125g Asda Soft Goats’ Cheese
Put the walnut pieces in a dry frying pan and cook over a medium heat, stirring constantly, for 3-4 mins until browned. Set aside to cool.
To make the vinaigrette, whisk together the olive oil, lemon juice and Dijon mustard until smooth and combined. Season with black pepper and set aside.
In a large bowl, toss together the spinach, red onion and raspberries. Crumble over goats' cheese and sprinkle with the walnuts.
Toss the salad with the vinaigrette and serve immediately. The salad (without dressing) will keep in the fridge for up to 2 days; the vinaigrette can be stored in a lidded jar in the fridge for up to a week.