Spinach salad with Brie, sesame and peach

Ingredients for 4 servings:

• 500 g fresh leaf spinach
• 2 tbsp sesame seeds
• 200 g cheese (Brie)
• 2 peaches
• 3 tbsp lemon juice
• 8 tbsp oil (half rapeseed oil and half sunflower oil)
• Salt
• pepper
• nutmeg

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Clean the spinach, removing any thick stalks. Wash thoroughly and cook in plenty of boiling salted water for 1 minute. Drain the spinach and then rinse with cold water. Drain well, then squeeze the liquid lightly and chop roughly (if using frozen spinach, defrost and squeeze it according to the package instructions). Toast the sesame seeds in a dry pan, stirring constantly, until fragrant. Dice the Brie. Wash and halve the peaches, removing the stones. Cut the peach halves into wedges and drizzle with a little lemon juice. Mix the remaining lemon juice with salt, pepper, and nutmeg, then add the rapeseed oil and sunflower oil and season well again. Mix the spinach, Brie cubes, sesame seeds, and peach with the sauce and divide between 4 plates. Tip: Serve with toasted white bread. You can also use other white or blue cheeses for the spinach salad, such as blue cheese, blue and white cheese, or Camembert.