Spinach salad

An air of Italy?

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You need: (per person)

• 3 handfuls of spinach shoots
• 40g ricotta cheese
• 25g of pine nuts
• 5 raspberries
• Raspberry balsamic
• Olive oil
• Salt & Pepper

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1. Lightly brown the pine nuts in a hot, fat-free frying pan for a few minutes only, without stopping to stir.
2. Arrange the cleaned baby spinach, raspberries, cream cheese and roasted pine nuts.
3. Add a drizzle of raspberry balsamic and a spoonful of sweet olive oil, season with salt and pepper and serve immediately.

Tip: Try this recipe also with wild blackberry balsamic or Nepalese pepper vinegar.

Don’t have Nepalese pepper vinegar? Find it in our shop