Ingredients for 3 people

  • For the salad:
  • 90 g fresh spinach
  • 4 sticks of celery
  • 200 g cherries (weight with stones)
  • 30 g shelled pistachios
  • 150 g Brie
  • For the dressing:
  • 2 tbsp French mustard
  • 2 tbs greek yogurt
  • 5 tbsp extra virgin olive oil
  • 4 tbsp De Nigris Platinum Balsamic Vinegar of Modena, plus extra to drizzle
  • Salt and pepper, to taste

For the recipe

Wash the spinach and dry carefully.
Wash the celery stalks, quarter lenghtwise and cut into bitsized pieces.
Wash and dry the cherries, pit them and cut them in half.
Prepare the dressing by shaking together mustard, yogurt, De Nigris Platinum Balsamic Vinegar of Modena and salt and pepper in a lidded jar.

Place the spinach, celery and cherries in a large bowl, and half the dressing, and mix.

Divide the salad between two plates, and top  with chopped pistachios and sliced brie, then drizzle with the remaining dressing and a final flourish of De Nigris Recipe Platinum Label Balsamic Vinegar, before serving.