Spinach Leaves Salad With Chorizo And Beetroot

Ingredients:

Handful fresh spinach leaves

Handful dandelion salad leaves

50 g pickled beetroot

50 g chorizo salami, cut into moons

40 g soft goat's cheese

2 tbsp canned chickpea

Pinch of nutmeg powder

Dressing:

2 tbsp balsamic vinaigrette

1 tbsp olive oil

1 tbsp honey

1 tbsp mustard

dash of fresh lime juice

salt&pepper

*

This salad was seriously good and her new favorite. She found it on Dutch Allerhande magazine, tried it and immediately fell in love with it.

Fry the chorizo salami on a pan without any additional  fat until crispy. Take out of the pan and put the chickpeas into the remaining fat and stir for a while with a pinch of nutmeg, salt and pepper. Prepare your dressing. Place all the ingredients on a plate or in a bowl, season with the dressing. Serve with bread if you like.

Bon Appetit!