|10 tbsp||olive oil (divided)|
|4 tbsp||white wine vinegar|
|2 tbsp||sweet mustard|
|100 g||baby spinach|
Add some olive oil, white wine vinegar, sweet mustard, and sugar to a bowl. Season with salt and pepper and stir to combine. Halve passion fruits and scoop out seeds. Add to the bowl and stir to combine.
Slice cucumber and transfer to a separate large bowl. Halve tomatoes, finely slice radishes, and add them to the bowl. Set aside.
Cut pretzels in half and slice into rounds. Heat a frying pan over medium-high heat and add remaining olive oil and butter. Fry pretzel slices until golden brown on both sides. Season with salt and remove from heat.
Wash and dry spinach, then add to the large bowl. Add dressing and toss to coat. Serve salad with crispy pretzels on top. Enjoy!