Spinach salad with apple and blue cheese
Red wine vinegar
½ small, finely chopped
Baby spinach leaves
1 large, red variety, thinly sliced
⅓ cup(s), (50g)
Blue vein cheese
70 g, crumbled
¼ cup(s), (30g) toasted, chopped
- Combine lemon juice, olive oil, red wine vinegar, mustard and onion in a small bowl. Season with salt and pepper.
- Combine spinach, apple, cranberries and blue vein cheese in a large bowl. Drizzle with dressing and sprinkle with pecans to serve.