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Leaf salad with mustard vinaigrette
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1 tsp Dijon mustard
2 tsp clear honey
½ clove garlic, crushed to a purée
5 tsp cider vinegar
100ml extra virgin olive oil
2 x 115g packs baby spinach
1 head white or red chicory, leaves separated
1. To make the dressing, put the mustard, honey, garlic, vinegar, salt and pepper into a small bowl, then gradually whisk in the olive oil.
2. Taste for seasoning and sweet-savoury balance, adjusting as needed.
3. Toss the spinach and chicory leaves with the dressing just before serving.
Typical values per serving:
This recipe was first published in November 2019.