Baby Spinach Salad & Camelina Dressing

[Salad]
2 cups (500 ml) of fresh baby spinach
3 mushrooms, coarsely sliced
1 clementine wedges, cut in half (You can replace the clementines with a seasonal fruit)
2 tablespoons (30 ml) of camelina seeds Signé caméline
1/4 cup (60 ml) of pecans, coarsely chopped

[Dressing]
4 tablespoons (60 ml) of virgin camelina oil Signé caméline
2 tablespoons (30 ml) of balsamic vinegar
2 tablespoons (30 ml) of maple syrup
Salt and pepper to taste

1. In a small bowl, mix the ingredients for the dressing.
2. In a large bowl, combine the spinach and mushrooms and garnish with clementines, pecans and camelina seeds.
3. Pour the vinaigrette over the salad when serving as a side dish or appetizer.

Photo credit: Audrey McMahon and Mélanie Marchand