This french inspired salad utilizes blue cheese, thinly sliced apples, and sunflower seeds to perk up a traditional spinach salad. Artisanal cheese works best here as well as a tart apple. Recipe from Vegetarian Times.
directions
- Make Vinaigrette. Combine vinegar, honey, salt, and pepper in a small bowl. Whisk in oil and water to emulsify. Stir in minced shallots.
- Make Salad. Place sunflower seeds in medium skillet. Toast over medium heat 5-6 minutes or until browned and fragrant. Transfer to small bowl and let cool.
- Thinly slice 1 large apple leaving peel on the apple for color. Use one large tart apple or two small contrasting flavors of apple.
- Just before serving, toss baby spinach, thinly sliced apple, crumbled roquefort, and cooled sunflower seeds with vinaigrette. Divide among salad plates and serve.
ingredients
Units: US
- Cider Vinaigrette
- 2tablespoons cider vinegar
- 1tablespoon Dijon mustard
- 1tablespoon honey
- 1⁄2teaspoon salt
- 1⁄2teaspoon cracked black pepper
- 3tablespoons olive oil
- 2tablespoons water
- 1shallot, minced (about 3 TBSP)
- Salad
- 1⁄4cup sunflower seeds, hulled
- 1(6 ounce) bag Baby Spinach
- 1large apple, very thinly sliced
- 1⁄2cup Roquefort cheese