Perfect salad making best use of seasonal fruits and vegetables and turning them into a healthy meal combining fruity and earthy flavors

Preparation time: 30 minutes

What you need:

8oz (240g) mushrooms (button or portobello), sliced (not too thinly)

1 green onion, chopped

3.5oz (100g) baby spinach

1 large pear (or apple), peeled and sliced (not too thinly)

6-7 cherry tomatoes, quartered (optional)

3.5oz (100g) goat cheese, crumbled or cut into small pieces

Handful of chopped walnuts (optional)

2 tablespoons apple vinegar (or any other fruit vinegar)

2 tablespoons apple cider (or juice)

Salt & fresh black pepper to taste

2-3 tablespoons walnut oil (you can substitute with sesame oil or olive oil)

How to do it:

In a large bowl add mushrooms, pears, 1 tablespoon of oil and a good dash of fresh black pepper; shake the bowl so everything mixes well and the mushrooms and pears are coated with oil. Add more oil if you feel it needs more.

Put the bowl content into a wide pan and heat to medium heat, cook for 5-6 minutes or until pears are browned and soft; set aside.

Add spinach leaves, tomatoes and green onion to the bowl, add vinegar, cider/juice and 1 tablespoon of oil; mix well and taste with salt and pepper.

Add mushrooms and pears to the bowl and mix carefully.

Sprinkle goat cheese and walnuts on top and serve with crusty bread.

Enjoy!