Summary

Ingredients

• 200 g spinach, youn (baby spinach)
• 400 g apricot (s)
• 2 tablespoon balsamic vinegar
• 4 tablespoon oil
• 2 tablespoon lemon juice, freshly squeezed
• 1 teaspoon honey
• a bit salt
• Lemon pepper

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Instructions

1. Sort out the baby spinach, rinse carefully and pat dry with kitchen paper. Wash, stone, quarter and cut the apricots into eighths.
2. For the vinaigrette, mix the balsamic vinegar, lemon juice and honey with the oil in a shaker. Season to taste with salt and lemon pepper.
3. Mix the baby spinach and the apricot eighths loosely in a salad bowl and drizzle with the dressing, mix everything again carefully and serve.