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SPINACH SALAD WITH MARINATED ARTICHOKES

Quick, light and very healthy.

Cabra del Tietar Semi Cured goat's milk cheese is available from our shops in Borough and Balham.
READY IN

15 minutes

COOKING TIME

-

PREP TIME

15 minutes

SERVES

4 people

ingredients

  • 1 tin Navarrico Marinated Artichokes
IN STOCK
  • 50g of Cabra del Tietar cheese
  • 2 spring onions
  • walnuts, to taste
  • 1 tbsp Alemany Orange Blossom Honey
IN STOCK
  • 1 tsp Sotaroni Aged Balsamic PX Sherry Vinegar
OUT OF STOCK
  • 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
IN STOCK
  • 1 bag of baby spinach leaves

METHOD

  1. Cut the artichoke hearts in half, shave the cheese thinly, finely slice the spring onions and roughly chop the walnuts.
  2. 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.
  3. Cover the bottom of a serving bowl with the baby spinach leaves. Place artichoke halves, cheese, spring onions and walnuts on top.
  4. Pour on the dressing and toss the salad gently.

ingredients

  • 1 tin Navarrico Marinated Artichokes
(each)
IN STOCK
  • 50g of Cabra del Tietar cheese
  • 2 spring onions
  • walnuts, to taste
  • 1 tbsp Alemany Orange Blossom Honey
IN STOCK
  • 1 tsp Sotaroni Aged Balsamic PX Sherry Vinegar
OUT OF STOCK
  • 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
IN STOCK
  • 1 bag of baby spinach leaves

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