
READY IN
15 minutes
COOKING TIME
-
PREP TIME
15 minutes
SERVES
4 people
ingredients
- 1 tin Navarrico Marinated Artichokes
- 50g of Cabra del Tietar cheese
- 2 spring onions
- walnuts, to taste
- 1 tbsp Alemany Orange Blossom Honey
- 1 tsp Sotaroni Aged Balsamic PX Sherry Vinegar
- ½ tsp Dijon mustard
- ½ teaspoon of lemon juice
- ½ teaspoon of salt
- 1 twist of ground black pepper
- 3 tbsp Brindisa Arbequina Olive Oil
- 1 bag of baby spinach leaves
METHOD
- Cut the artichoke hearts in half, shave the cheese thinly, finely slice the spring onions and roughly chop the walnuts.
- In a small bowl, combine the honey, vinegar, mustard, lemon juice, salt and pepper. Whisk in the olive oil until you have made a smooth vinaigrette.
- Cover the bottom of a serving bowl with the baby spinach leaves. Place artichoke halves, cheese, spring onions and walnuts on top.
- Pour on the dressing and toss the salad gently.
ingredients
- 1 tin Navarrico Marinated Artichokes
- 50g of Cabra del Tietar cheese
- 2 spring onions
- walnuts, to taste
- 1 tbsp Alemany Orange Blossom Honey
- 1 tsp Sotaroni Aged Balsamic PX Sherry Vinegar
- ½ tsp Dijon mustard
- ½ teaspoon of lemon juice
- ½ teaspoon of salt
- 1 twist of ground black pepper
- 3 tbsp Brindisa Arbequina Olive Oil
- 1 bag of baby spinach leaves