Mushroom & Spinach Salad

Method

1. 1Heat a small non-stick fry pan with 1 tsp. olive oil. Sauté mushrooms for a couple of minutes, season with salt and pepper. Then add crushed garlic, stir 1 minute. Just before turning off heat add cherry tomatoes, stirring for 1 minute then take off heat.
2. 2Place your spinach leaves into a large mixing bowl, drizzle 1 tsp. olive oil, and splash of balsamic vinegar, mix with tongs so all coated. Place into 2 serving bowls.
3. 3Add mushroom mixture on top of spinach, then little blobs of the goat’s cheese.
4. 4Serve immediately.