Baby Spinach Salad

Serves 1

50g Baby spinach – washed and spun dry

½ Nashi pear – finely sliced

½ Red onion – finely sliced

30g Hazelnuts – lightly golden roasted and husk rubbed off in a clean tea towel

2 Rashers of bacon – crispy grilled and finely chopped

30g Fetta cheese – cut into small cubes or crumbled

20g Currants

Matchett’s Goddess salad dressing

Parsley – chopped

Method

Place the spinach leaves in a salad bowl.  Arrange in layers, all of the remaining ingredients, with the exception of the “Goddess”.

Cover with plastic wrap and refrigerate until ready to serve.

Just before serving, drizzle with Matchett’s “Goddess” salad dressing. Sprinkle with parsley.

Scatter the Parmesan and baby capers over the asparagus steams, leaving the tips exposed.

Top with the proscuito and serve immediately.