Spinach, Beet and Pickled Egg Salad

Ingredients

• Vinaigrette

  • 1/4 cup (60 ml) olive oil
  • 2 tablespoons (30 ml) white wine vinegar
  • 2 tablespoons (30 ml) chopped fresh chives
  • 1 teaspoon (5 ml) Dijon mustard
  • 1/2 teaspoon (2.5 ml) honey
  • A hint of garlic, finely chopped
  • Salt and pepper

• Salad

  • 6 cups (1.5 litres) baby spinach
  • 6 pickled eggs, halved
  • 6 pickled beets, cut into wedges