Patio weather and outdoor beer requires freshness and simplicity. A baby leaf spinach salad with a thick slice of goat cheese is a perfect match for a refreshing Hefeweizen beer (perhaps from The Grizzly Paw).

Sprinach and goat cheese salad

150 g of baby leaf fresh spinach

1 tbsp of olive oil

1/2 tbsp of balsamic vinegar

A pinch of salt and one pinch of pepper

50 g of walnuts

75 g of goat cheese

Place the baby spinach leaves in a salad bowl with the walnuts. Cut the goat cheese into small cubes and place them inside the salad bowl. Mix the olive oil, balsamic vinegar and salt and pepper to make a simple dressing. Pour the dressing into the salad bowl and mix before serving.

Preparation time: five minutes

Serves two