Spinach, Green bean and Almond Salad

Ingredients:  Print recipe

1-1/2 cups of slivered almonds

1/3 cup of lemon juice

½ cup of olive oil

1/3 cup of chicken stock

1-1/2 tbs of Dijon mustard

1 ½ tbs finely grated lemon peel

½ tsp superfine sugar (or regular)

sea salt and cracked black pepper

250g of spinach

1kg of green beans trimmed and blanched

Toast the almonds in a frying pan over medium heat for 1 min or until golden.   Remove from the pan and add olive oil, lemon juice, Dijon, chicken stock, lemon zest, sugar, salt and pepper.  Let this simmer for a minute or two.  Place the spinach and green beans on a serving plate, top with almonds and pour over the dressing.  Serve immediately.  Serves 12.