Spinach, gorgonzola and crushed raspberries

Spinach, gorgonzola and crushed raspberries

By
From
Mr Wilkinson's Simply Dressed Salads
Photographer
Jacqui Melville

I do love a good simple baby spinach leaf salad. When the leaves get too big I don’t eat them raw, but make a pie or sauté them with a little garlic. However the small leaves make a wonderful leaf salad.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. So, wash and dry a good few handfuls of baby English spinach, then place in a bowl. To this add some crumbled-up blue cheese – I prefer a good gorgonzola – then toast some walnuts and toss them through. In a separate bowl take a good cup of raspberries and smash them up a little using your fingers or a fork. Add sea salt, freshly ground black pepper and a good splash of red wine vinegar and mix through the salad with a little olive oil.
Tags:
salad
salads
vegetables
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