Spinach and Basil Salad with Avocado

Total time: 15 minutes
    This is a 'cusp' salad, with the spring spinach still going strong and the summer's basil getting big enough to use with abandon.  

 Ingredients:

• 3oz (90gr) fresh spinach
• big handful basil leaves
• 1 ripe avocado
• 3oz (90gr) cherry tomatoes
• Balsamic Vinaigrette:
• 2 tsp Balsamic vinegar
• 1/2 tsp Dijon-style mustard
• 2 tbs good olive oil

 Instructions:

• Balsamic Vinaigrette:
• Put vinegar, mustard into a small bowl and whisk well. 
• Slowly whisk in vinegar.  Vinaigrette should be thick and well blended, no visible oil.
• Wash spinach if necessary, tear and put into a large salad bowl.
• Add basil leaves, torn if large.  
• Add half of the vinaigrette and gently toss. 
• Arrange salad on 2 plates. 
• Cube avocado and arrange on spinach. 
• Cut tomatoes in half and arrange on top. 
• Drizzle with remaining vinaigrette and serve.