Name: Spinach salad with sun-dried tomatoes
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 300.00 g spinach young leaves; 150.00 g mozzarella cheese balls; 125.00 g bacon streaky; 125.00 g sun-dried tomatoes; 2.00 red onion; 150.00 ml olive oil or sunflower oil; 60.00 ml vinegar white wine; 2.00 garlic cloves, crushed; 15.00 ml wholegrain mustard; 15.00 ml honey; sea salt and freshly ground black pepper

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Ingredients (11)

300.00 g	spinach — young leaves
150.00 g	mozzarella cheese — balls
125.00 g	bacon — streaky
125.00 g	sun-dried tomatoes
2.00	red onion

DRESSING

150.00 ml	olive oil — or sunflower oil
60.00 ml	vinegar — white wine
2.00	garlic — cloves, crushed
15.00 ml	wholegrain mustard
15.00 ml	honey
	sea salt and freshly ground black pepper

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Method:

This is a very fine combination and a delicate blend of ingredients. Do not soak sun-dried tomatoes in oil before using in salads and snacks as a tart tomato flavour is required.
1. Remove hard core from each spinach leaf, stack a few leaves and roll up tightly from stem to tip. Using a sharp kitchen knife, cut into fine chiffonade. Repeat with remaining leaves. If limp, place in fridge in a bowl of ice water to crisp.
2. Slice mozzarella balls finely. Fry or grill bacon until crispy. Slice into fine strips; set aside.
3. Using a pair of kitchen scissors, snip the sun-dried tomatoes into fine strips. Set aside. Peel and slice onions finely.
4. Make up the dressing by placing all ingredients, except the oil, in a blender and whiz until well combined. Add oil gradually, with the motor running, until blended. Pour into glass bottle.
5. To assemble salad: Layer drained spinach chiffonade with bits of bacon, onion rings and sun-dried tomatoes. Place a few mozzarella slices on the side. Finish off with more bacon, onion rings and sun-dried tomatoes. Serve dressing separately with slices of toasted baguette.