Orange and Toasted Walnut Salad

Ingredients:

200gr Baby spinach or rocket

100gr Orange segments

50gr Sliced beetroot

50gr Goat’s cheese

50gr Food Philosopher Pomegranate White Balsamic

50ml Food Philosopher EVOO

50gr Roasted walnuts

Sea salt

Method:

Compose salad by using the baby spinach or rocket as a bed, then adding the orange segments and sliced beetroot. Finish with coarse clumps of goat’s cheese and toasted walnuts. Combine the pomegranate balsamic, EVOO and sea salt in a jar, shake well, emulsify and use as a dressing.