Spinach, Beet and Pickled Egg Salad | RICARDO

Ingredients

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