Beet, Hazelnut And Spinach Salad - cooking recipe

Ingredients

6 oz baby green beans
7 oz buffalo mozzarella cheese, drained and torn
4 oz baby spinach leaves
1 can (16 oz) whole beets, drained and halved
1/2 cup hazelnuts, toasted and coarsely chopped
None None FOR THE HONEY MUSTARD DRESSING
1 tbsp honey
2 tsp wholegrain mustard
2 tbsp sherry vinegar
2 tbsp olive oil

Preparation

Boil, steam or microwave the green beans until tender; drain. Rinse them under cold water; drain, and halve lengthwise
For the honey mustard dressing, whisk all ingredients in a small bowl until combined; season to taste.
Combine green beans, mozzarella cheese, spinach, beets and nuts in a large bowl. Serve drizzled with dressing.