Spinach Lemon Salad

2 bags of baby spinach

1 lemon

¼ cup olive oil

1 tsp mustard

Salt and pepper

• Zest the lemon, then squeeze the juice into a jam jar
• Add the olive oil, the mustard and a generous pinch of salt and pepper
• Shake or whisk to emulsify
• Dress the spinach leaves (you may not need all the dressing), and toss well