6 cups baby spinach
12 baby artichoke hearts (marinaded in olive oil and lemon)
6 slices rustic sourdough bread
1/2 red onion, sliced
4 ounces shredded fresh mozzarella cheese
2 tablespoons toasted pine nuts (optional)
Extra virgin olive oil
Balsamic Vinegar
Sea salt and black pepper
Divide salad ingredients amongst 6 salad plates. Scatter pine nuts over the top (optional). Season with sea salt and black pepper. Serve chilled with balsamic vinegar and extra virgin olive oil on the side.
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