Spinach salad with honey-mustard vinaigrette and ciabatta chips

Ingredients for 2 servings:

• 4 tbsp Mazzetti Balsamic vinegar-vinegar Tino Tipico
• Salt
• 1 tsp honey
• ½ tsp mustard
• 6 tbsp olive oil
• 100 g baby spinach
• 6 tomatoes, dried in oil
• 20 g pine nuts
• 2 garlic cloves
• 5 tbsp olive oil
• ½ ciabatta
• Salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Aromatic vinaigrette meets crunchy bite.

1. For the vinaigrette, mix the vinegar and salt in a bowl until the salt has dissolved. Then stir in the honey, mustard, and olive oil. 2. For the salad, wash the spinach and shake dry. Drain the tomatoes and cut into strips. Toast the pine nuts in a dry pan and let cool. 3. For the ciabatta chips, peel the garlic and fry in a pan with olive oil over medium heat for about 5 minutes. In the meantime, thinly slice the ciabatta. Remove the garlic from the pan and fry the bread slices in the hot olive oil for 2-3 minutes on each side until golden brown. Let cool on a paper towel and season with a little salt. 4. Toss the spinach and tomatoes with the vinaigrette, sprinkle with the pine nuts, and serve the salad with the bread chips.