300 gram fresh spinach
1 big handful of basil, sliced
200 gram grilled chicken
250 gram brown mushrooms
250 gram strawberries
100 gram roquefort
Toss the spinach with the following simple vinaigrette:
juice of half a lime
5 T olive oil
2 t honey
1 small shallot, very finely chopped
salt & pepper
I like to use the more creamy kind of honey for this dressing. To dissolve it, put in microwave for a few seconds. The oil you add is depending on how much juice you get from the lime. This can annoyingly enough vary a lot.
The mushrooms I sliced and grilled in the grillpan. The chicken I marinated very shortly in olive oil, garlic and some limejuice, then smoked it for 5 minutes, then grilled it.
Call me crazy, but I liked the combination of ingredients so much that I decided to write it down and share with the world. And of course to remember it for a next time I want to make this.
Ah, and next time I’ll hopefully remember to add the haricot verts that I had planned on grilling and adding. ;)
Served with ovenroasted potatoes.