Peach, Beetroot & Spinach Salad With Goats Cheese & walnuts

A big thank-you to Nico and his culinary team for sharing this delicious salad – a great accompaniment for any lazy Autumn lunch.

INGREDIENTS
• 2 peaches, stoned, cut into wedges (you can substitute other  stone fruits)
• 1 bunch small beetroot, trimmed and lightly cooked
• 1 pkt Baby Spinach
• 1 bunch radishes, thinly sliced
• 100g goat’s cheese, crumbled
• 1/2 cup toasted walnuts, roughly chopped
DRESSING
• 1/4 cup extra virgin olive oil
• 2 tbs red wine vinegar
• 1 tbs wholegrain mustard
• 2 tsp caster sugar
• Salt and Pepper

METHOD

To make the dressing – place the all ingredients in a screw-top mason jar and shake until well combined. Season with salt and pepper
To Make the Salad – thinly slice the beetroot. Place in a large bowl with the peach, radish, and baby spinach. Drizzle with the dressing and gently toss to combine. Sprinkle with the toasted walnuts and crumbed goat’s cheese.