Ingredients

The following ingredients have 4 Servings
  • 1 whole apple (cored and diced )
  • 1/2 cup chopped walnuts
  • 6 ounces goat cheese (crumbled)
  • 2 cups baby spinach (packed)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1/2 a shallot (peeled and minced)
  • 1 pinch salt
  • 1 1/2 cups olive oil

Instruction

  • Pre-heat the oven to 350 and line a sheet tray with aluminum foil. Spread the diced apple and walnuts in an even, single layer on the tray and let them toast in the oven for about 5 minutes. The apples should just be a little soft and the walnuts fragrant but not burnt. When they are done let the tray cool for a minute, then add the crumbled goat cheese to it to just warm it slightly without melting it. Add the mixture to a large salad bowl with the spinach and toss it all together well.
  • While the apple and walnuts toast up, quickly make the simple vinaigrette. Combine the balsamic, Dijon, shallot and salt together in a bowl and whisk them together well. Continue to whisk as you pour in the olive oil to bring the dressing together. This is an emulsion and after a while it will separate. That's ok, it just needs a good shake in a sealed bottle to bring it together again! Serve the salad immediately with the dressing and enjoy.