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The summer seasons offers great opportunities to combine our salads with fresh fruits. The match of spinach and nectarine is wonderful in itself but it is made even more delicious by the fabulous walnut oil dressing.
Cut the cucumbers in half lengthwise, scrape out its wet core with a small spoon and then cut its firm flesh into cubes.
Cut the nectarine (make sure it is not too soft!) into thin slices.
Wash and dry the spinach. If you use the classic, large leaved spinach, tear the leaves into smaller pieces, the baby spinach is fine as it is.
Put the raspberry balsamic vinegar in a closeable jar, add a pinch of salt, wait until the salt dissolves. Add the oil and the freshly ground pepper. Close the jar and shake its content thoroughly.
Before serving, place the vegetables and the fruit in a mixing bowl, pour on the dressing and mix thoroughly. Serve it immediately.