Farfalle, baby spinach, carrot, raisin and almond salad
* 300 g (10 oz) farfalle
* 100 g (3½ oz) baby spinach
* 1 green apple
* 2 carrots
* 2 hard-boiled eggs
* 30 g (1 oz) raw almonds
* 30 g (1 oz) raisins
* 100 ml (3 US fl oz) olive oil
* 1 teaspoonful of wholegrain mustard
* Juice of half a lemon
* Pinch of salt
Step by StepMake the vinaigrette by mixing together the yolks of the hard-boiled eggs, the olive oil, lemon juice, salt and mustard.
Boil the farfalle following the instructions on the packet. When ready, plunge into cold water and give it a spin in a salad spinner. Dress with the vinaigrette.
Wash and cut the apple into cubes or sticks, without peeling, and add to the farfalle. Crush the raw almonds. Add to the farfalle, together with the baby spinach and raisins. Toss well. Peel the carrots and use the peeler to make thin slices. Add to the salad.
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