Spinach and Mango Salad

Ingredients

1 packet of fresh baby spinach
1 fresh mango, diced
1 / 3 cup (100 mL) chopped fresh coriander
2 tablespoons (30 mL) Maison Orphée Toasted Sesame oil
2 tablespoons (30 mL) Maison Orphée Organic Sunflower oil
2 tablespoons (30 mL) Maison orphée White Balsamic Vinegar
1 tsp tsp (5 mL) fish sauce
2 tablespoons (30 mL) maple syrup
Sea salt and pepper to taste

Preparation

Mix the mango, coriander, toasted sesame oil, sunflower oil, rice vinegar, fish sauce and maple syrup in a bowl. Season to taste. Divide the spinach onto plates and top with the mango mixture.