Spinach, persimmon, goat’s cheese and hazelnut salad

Ingredients

• 250 gram bag baby spinach leaves
• 2 persimmons, ripe but firm, chopped into chunks
• 1/2 cup hazelnuts, lightly toasted and roughly chopped
• 100 gram goat’s cheese, crumbled
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 2 teaspoon thyme leaves
• 2 teaspoon honey
• salt and freshly ground black pepper