Spinach Salad with Vegetables and Cheese

Ingredients

• 4 fresh baby artichokes (or canned artichoke quarters)
• 1 tbsp Lemon Juice
• 100 g goat cream cheese (or feta cheese)
• 2 red bell pepper halves (quartered, seeded)
• 30 g black olives
• 1 handful fresh spinach
• 0.5 bunch arugula
• mixed salad leaves (as desired)
• 2 tbsp finely chopped basil
• 2 tbsp white wine vinegar
• 1 tsp balsamic vinegar
• 5 tbsp olive oil
• a pinch sugar
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Clean the fresh artichokes, break off the stem ends, trim the leaf tips with kitchen scissors and simmer in salted water for about 20 minutes; remove, quarter, and drizzle with lemon juice.

2. 2.

   (Drain canned artichokes).

3. 3.

   Wash, clean, halve, seed the bell pepper, cut off all white membranes, slice lengthwise into wide strips, and grill under a hot grill (or bake at 250°C) on the skin side up until lightly browned; peel off the skin.

4. 4.

   Wash, clean, rinse, and dry spinach and salad leaves in a salad spinner.

5. 5.

   Roughly crumble the goat cheese.

6. 6.

   Whisk together the vinegars, salt, sugar, pepper, and olive oil to make a dressing; taste and adjust.

7. 7.

   For serving, lay mixed salad leafs on plates, toss remaining salad ingredients with the dressing, and arrange decoratively atop the leaves.