Notes: Harbourne Blue is a soft British goat’s cheese; in a
pinch you might replace it with another strong, soft-yet-firm,
blue cheese, e.g. Stilton. The quantities shown below for
the dressing are exact but the quantities for the spinach,
cheese and prunes are a best guess and you may prefer to add
what looks right to you. As a rule of thumb, it should
look as though there are about the same number of pieces of
prunes as there are of cheese.
Serves: 2 large portions or 4 to 5 small portions.
For the salad:
60 gm baby spinach leaves
60 gm Harbourne Blue cut into small dice
60 gm soft prunes, cut into pieces about the same size as
the cheese (the prunes must be soft ones)
For the dressing:
2 tbsp olive oil
2 tsp balsamic vinegar
2 tsp white wine vinegar
salt and pepper to taste
Mix the dressing ingredients together, e.g. by shaking them
in a small jar that has a lid.
Put the baby spinach in a wide shallow dish.
Pour most of the dressing over the spinach and toss to
ensure each leaf has dressing on it.
Scatter the prunes on top.
Scatter the cheese on top.
Drizzle the remaining dressing over the salad and serve.