SALAD
150g baby spinach leaves, washed
1 can sliced pears, drained
1 cup candied walnuts (we used nut brittle)
1/3 cup dried cranberries
1 large avocado, pitted and sliced
2 blocks plain feta cheese
Fresh rocket, to garnish
DRESSING
4 tbsp freshly squeezed lemon juice
¼ tsp lemon zest
½ tsp Dijon mustard
¼ tsp NOMU Sea Salt
3 tbsp sugar
1/3 cup vegetable oil
½ tbsp poppy seeds
Gently combine all the salad ingredients and place on a serving platter, topping with the crumbled feta.
For the dressing, combine all the ingredients except the oil and poppy seeds in a blender or food processor, blending until smooth. Continue blending while slowly adding the oil until emulsified. Stir the poppy seeds through the dressing.
Drizzle the dressing over the salad when ready to serve and garnish with rocket.
SALAD
150g baby spinach leaves, washed
1 can sliced pears, drained
1 cup candied walnuts (we used nut brittle)
1/3 cup dried cranberries
1 large avocado, pitted and sliced
2 blocks plain feta cheese
Fresh rocket, to garnish
DRESSING
4 tbsp freshly squeezed lemon juice
¼ tsp lemon zest
½ tsp Dijon mustard
¼ tsp NOMU Sea Salt
3 tbsp sugar
1/3 cup vegetable oil
½ tbsp poppy seeds
Gently combine all the salad ingredients and place on a serving platter, topping with the crumbled feta.
For the dressing, combine all the ingredients except the oil and poppy seeds in a blender or food processor, blending until smooth. Continue blending while slowly adding the oil until emulsified. Stir the poppy seeds through the dressing.
Drizzle the dressing over the salad when ready to serve and garnish with rocket.
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