Spinach and Green Apple Salad

Spinach and Green Apple Salad

• 2 tablespoons olive oil
• 1 tablespoon cider vinegar
• 1 teaspoon Dijon mustard
• Salt and freshly ground pepper
• 5 ounces baby spinach leaves (about 5 cups lightly packed)
• 1 Granny Smith apple
• 1/3 cup walnut pieces, toasted in a dry skillet over a medium-high flame until fragrant, about 2 minutes

 

In a small bowl whisk together the oil, vinegar and mustard. Season with salt and pepper to taste.

Toss the spinach with the dressing until evenly coated then divide the spinach among 4 serving plates.

 

Core the apple and slice it into matchsticks. Sprinkle a quarter of the apple pieces on top of each salad. Follow with the walnut pieces. Serve immediately.

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