Spinach and Mushroom Salad
300 grams baby spinach
1 teaspoon Dijon mustard
½ tablespoon sugar
2 teaspoons vinegar
200 grams mushrooms
100 grams walnuts
Makes 6 servings
1. Rinse and slice the mushrooms and cook until brown.
2. Bring the eggs to boil in a saucepan. Leave for 15 – 20 minutes. Peel the eggs and slice.
3. Rinse the spinach and place it in a bowl. Add the eggs, mushrooms, and 50 grams walnuts and toss.
4. Prepare the dressing. Mix Dijon mustard, sugar, and wine vinegar and add a pinch of salt. Whisk well and pour over the spinach salad. Arrange the rest of the walnuts on top and serve.