Spinach-Grape-Pecan Salad

Made this for dinner last night, since I wanted something crisp and light at the end of a rather hot day.
I had come across a recipe a while ago, that used - Arugula leaves, Pecans and Pomegranate in a salad - that I wanted to try... But, I dint want something as peppery as Arugula... so I decided to use Baby Spinach. Then I couldn't find any Pomegranate, so I thought, why not Grapes? and luckily, I did find the Pecans ... but before I knew it , I  had substituted all of the ingredients from the original recipe, and ended up doing my own thing :) The result was a fresh, light , crisp Salad that is perfect with grilled / barbecued chicken / lamb, or even just on its own!

Ingredients:
- 3 fists-full, Baby Spinach leaves,
- 1-1/2 cups Black or Red seedless Grapes, halved
- 1 cup Pecans, roasted & roughly chopped
- 1/4 cup Feta Cheese, crumbled
- 1/2 cup fresh Mozzarella balls in water
- 1/4 cup Extra-virgin Olive oil
- 5-6 tbsp Balsamic Vinegar
- 1 tsp Lemon zest, freshly grated
- 1 tsp Salt


Method:
1.) Wash the baby Spinach leaves in chilled water and drain.

2.) Toast the Pecans (nuts similar to Walnuts) on a non-stick pan or in the oven. Allow them to cool down and give them a rough chop. Add to the Spinach leaves.

3.) Remove the mozzarella balls from their water and drain. Cut into chunks ( Fresh Mozarella is a soft milky cheese... a lot like fresh Paneer) and add to the salad bowl along with the crumbled Feta cheese and Grapes.

4.) Whisk together the Olive oil, Balsamic vinegar, Salt & lemon zest to form the dressing. Pour over the salad and toss gently to mix. Eat immediately or cover and chill in the refrigerator till its time to serve.