5 oz (150 grams) mushrooms, thinly sliced
Juice of 1 lemon strained
11 oz (300 grams) spinach, coarse stalks removed
1 oz (25 grams) pine nuts
4 tablespoons extra virgin olive oil
Salt and pepper
Directions:
Sprinkle the mushrooms with a little of the lemon juice and place in a salad bowl.
Add the spinach and pine nuts.
Whisk together the olive oil and remaining lemon juice in a bowl.
Season with salt and pepper.
Pour the dressing over the salad, toss and serve. Serves 4.
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