This was my lunch the other day – baby spinach salad with flaked smoked cod and thinly sliced apple and onion. For dressing, half a lemon and a little jam jar with olive oil and a bit of salt and pepper.
We picked up two of the little jam jars from a breakfast buffet in Shanghai when we were on our way out of Asia last summer. I absolutely love them, especially for salad dressing. Who knows when I will next be at a breakfast buffet in Asia, but if I am… watch out jam jars, you’re mine!