60ml (1/4 cup) olive oil

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

1/2 teaspoon caster sugar

zest of one lemon

100g baby spinach leaves

120g punnet fresh raspberries

45g (1/3 cup) coarsely chopped pecans

100g feta, drained and crumbled

Place oil, vinegar, mustard and sugar in a small screw-top jar. Season with salt and pepper. Shake well to combine. Place spinach in a large bowl and sprinkle with the lemon zest, raspberries, pecans and feta. Drizzle the dressing of the salad and toss gently to combine.

The Culinary Chase's Note: I found the amount of pecans was a bit much so next time I'll reduce to 1/4 cup.