SIMPLE and SCRUMPTIOUS!
I love when this defines a recipe… it defines this salad.
Start with the Dressing:
Add 1 TBSP apple cider vinegar and 1 tsp dijon mustard to a small bowl. While whisking add your 2 TBSP extra virgin olive oil. Season it with salt and pepper and give it a taste. Add more salt and/or pepper to your liking. That’s it!
Toast the Walnuts:
Put a small skillet over medium-high heat and add the walnuts. Stir them every few seconds (pretty much constantly) for 2 minutes and take them off the heat. Let them cool while you finish the salad.
Slice the Apples:
This is really the most complicated part. No peeling involved… halve a Granny Smith apple, core it, and cut it into matchsticks. I had never done this type of cutting before this recipe but if you follow the simple steps it’s actually pretty easy! After you core an apple half place it cut-side-down with the bottom of the apple pointing your direction. Thinly slice the apple then pile 3-5 slices on top of each other creating a stack (the apples should be lined up when you look at them from above). Hold the stack steady with one hand and make thin slices through all the stacked slices. This will create matchsticks.
Be sure to cut the apples shortly before you serve the salad so that they don’t turn brown.
Toss & Serve the salad:
When you’re ready to serve the salad cut your apples first. Then give your dressing a whisk and toss it with 5 oz of Baby Spinach (about 5 cups lightly packed). Divide the spinach leaves between four plates and then top with the toasted walnuts and the apple slices.
Here’s a slideshow to help you with the process:
Click here for the salad recipe.
We served this with Butternut Squash and Apple Soup. Click here for that post!