Spinach Salad with Sun-Dried Tomatoes and Cheese

Ingredients

• 100 g almonds (peeled)
• 150 g sun‑dried tomatoes (packed in oil)
• 600 g young spinach
• 2 tbsp walnut oil
• 1 tbsp Lemon Juice
• 2 tbsp white balsamic vinegar
• 1 tsp Honey
• Salt
• 80 g freshly grated cheese (e.g., Gouda)

Instructions

1. 1.

   Toast the almonds in a dry pan until golden brown. Drain the tomatoes, reserve 2 tbsp of oil and roughly chop the tomatoes.

2. 2.

   Wash, trim, and spin‑dry the spinach. Distribute it on plates with the tomatoes and nuts.

3. 3.

   Whisk together the tomato oil, walnut oil, lemon juice, balsamic vinegar, 1–2 tbsp water, honey, and salt to taste. Drizzle over the salad and sprinkle with cheese before serving.