Cooked Spinach Salad

A salad to take advantage of the ready prepared and washed spinach available in every supermarket.  The dressing is a lighter version of a classic vinaigrette.

Serves four as a side dish

Ingredients:
500g washed spinach
1 tbsp Mitsukan Rice Vinegar
2 tsp English mustard powder
Salt and pepper
2 tbsp warm water
3 tbsp olive oil

Method:
Mix the Rice Vinegar in a bowl with the mustard powder and the water and whisk until smooth.  Season generously with salt and freshly grated pepper.  Beat in the oil a spoon at a time.

Place the spinach in a colander in the sink and slowly pour over boiling water.  Carefully toss the spinach and leave for 1 minute.  Rinse with cold water until completely cold.  Gently but firmly squeeze all the water out of the spinach and fluff it up on a serving plate.  Spoon the dressing on top and toss to spread it evenly.

Optional garnish - add slithers of garlic fried in a little oil until golden brown.