You will need
1 punnet of baby spinach leaves, well washed and spun dry
¼ cup (60 ml) of sesame seeds
½ cup (125 ml) Ina Paarman’s Creamy Blue Cheese Dressing
100g creamy blue cheese
blue violets for garnish (optional)
* Pre-prepare up to this point.
Place the spinach leaves in a sinkful of cold water and leave to soak. Toast the sesame seeds by shaking them in a dry heavy based or nonstick fry-pan over medium high heat.*
Spin the leaves dry and toss them with the Dressing to coat. Dish into a salad bowl. Crumble blue cheese over and scatter with sesame seeds and violets. Serve.