Spinach, Roquefort and Pomegranate Salad Recipe:

1. Remove the stems from the spinach leaves and wash the leaves thoroughly with cold water

2. Drain the spinach well and tear it into small strips

3. Cut the cheese into rough cubes and mix with the spinach leaves

4. Cut the pomegranate in half and scoop out the juicy seeds, discarding all the white membrane and pith

5. Add the seeds to the spinach and cheese and toss the mixture well

6. Chill the salad in the refrigerator until required

7. Make the dressing by shaking all the dressing ingredients together in a screw-top jar until they are well combined

8. Chill the dressing in the refrigerator until required

9. Toss the salad in the dressing just before serving

List of ingredients required:

(serves 4 to 6 people)

1 lb (450g) young fresh spinach leaves
3 oz (75g) Roquefort cheese
1 pomegranate

For the dressing:

1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
3 tablespoons walnut oil or olive oil
Salt and freshly ground black pepper

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