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Place the oil, vinegar, mustard and sugar in a small screw-top jar. Season with salt and pepper. Shake well to combine.
Use a zester to zest the lemon. (Alternatively, use a vegetable peeler to peel the rind. Use a small sharp knife to remove white pith and cut rind into very thin strips.)
Place the spinach in a large bowl. Sprinkle with the lemon rind, raspberries, pecans and feta.
Drizzle the dressing over the salad. Toss gently to combine.
60ml (1/4 cup) olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard (see note)
1/2 teaspoon caster sugar
100g baby spinach leaves
1 x 120g punnet fresh raspberries
45g (1/3 cup) coarsely chopped pecans
100g Persian feta, drained, crumbled