For the Salad:

• 2 cups fresh baby spinach
• 1 ripe mango, peeled and sliced into thin strips
• ⅓ cup roasted cashews
• 2 tbsp red onion, thinly sliced (optional)
• 2 tbsp crumbled feta cheese (optional, for extra creaminess)

For the Vinaigrette:

• 2 tbsp The Australian Vinegar Co. Organic Apple Cider Vinegar
• 3 tbsp olive oil
• 1 tsp honey or maple syrup
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper, to taste

Step 1: Make the Vinaigrette
In a small bowl or jar, whisk together The Australian Vinegar Co. Organic Apple Cider Vinegar, olive oil, honey, Dijon mustard, salt, and pepper until emulsified. Taste and adjust seasoning as needed.

Step 2: Assemble the Salad
Arrange the baby spinach on a serving plate or bowl. Top with mango slices, roasted cashews, and red onion if using. Add crumbled feta cheese for an optional creamy element.

Step 3: Dress and Serve
Drizzle the vinaigrette generously over the salad just before serving. Toss gently to coat. Serve immediately and enjoy a burst of fresh, tangy, and nutty flavours!