Spinach salad with pecan

Ingredients

Salad

200gm baby spinach leaves

2/3 cup chopped pecans

2/3 cup craisins

1/3 sesame seeds

Dressing

2 tbs maple syrup

1 tbs dijon mustard

1/2 tsp fine sea salt

1/2 tsp freshly ground black pepper

1 tbs garlic oil

1/4 cup balsamic vinegar

2/3 cup extra virgin olive oil

Method

Wash spinach and set aside to dry.

Roast pecans in a thick-based pan until golden brown.

Separately roast sesame seeds in a thick-based pan until golden brown.

In a small mixing bowl, whisk together the maple syrup, balsamic, mustard, salt, pepper and garlic oil. Add remaining oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified.

Combine salad ingredients and mix through dressing to taste.

Original recipe: The BEST Balsamic Vinaigrette