- 2 slices of frittata (see Goat's cheese & caramelised onion frittata recipe in 'goes well with', right)
- 75g baby spinach
- 25g pine nuts (or hazelnuts)
For the dressing
- 1 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- juice ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- ¼ tsp wholegrain mustard
In a small bowl, stir together the oil, vinegar, lemon juice and mustard.
Add the pine nuts to the dressing and mix them in. Fill a bowl with the salad leaves and mix through the dressing if eating now, or add just before you eat. Serve with the frittata.