4 -- as side salad

2 -- as luncheon salad

2 teaspoons fresh lemon juice or white wine vinegar
2 tablespoons extra virgin olive oil
1/4 teaspoon Dijon mustard
Sea salt & freshly ground black pepper to taste
4 cups baby spinach leaves
2 large tomatoes, peeled and diced
1/4 cup goat cheese, crumbled
4 teaspoons pine nuts, toasted

Instructions:

Whisk lemon juice or vinegar, oil and mustard together. Add salt & pepper to taste.

In a large bowl toss spinach leaves with dressing.

Add the tomatoes and goat cheese, mix gently to flavor entire salad.

Sprinkle pine nuts over entire surface of salad.

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