
Ingredients:
- 250 g green beans, tops only removed
- 150 g baby spinach leaves
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Cuttaway Creek raspberry wine vinegar
- 1 small garlic clove, crushed, optional
- Salt, optional
- Crushed black pepper, optional
- ½ cup (50 g) fresh walnuts*, whole and broken
Instructions:
- Start by steaming the beans for 2-3 minutes or until they turn bright green, or boil them in water.
- Drain in colander and quickly rinse with cold water to stop the cooking process. Set aside to drain.
- Place spinach on a large serving dish and spread the beans evenly on top.
- To make the dressing: combine the oil, vinegar, garlic, salt and pepper in a jar with a tight fitting lid. Shake well to combine, then pour over the salad and toss to coat all ingredients.
- Sprinkle salad with the walnuts and serve.