Spinach Salad with Blue Cheese and Apples
1 small clove(s), minced
Apple cider vinegar
⅛ fl oz
⅛ tsp, freshly ground, or to taste
20 oz, 2 (10-ounce) baby variety, rinsed
2 medium, tart, cored and sliced into thin wedges
Uncooked red onion(s)
¼ medium, very thinly sliced
¼ cup(s), (1 ounce) crumbled
Honey roasted almond(s)
2 Tbsp, or hickory smoked, coarsely chopped
- To make the dressing, sprinkle the salt over the garlic on a cutting board. Mash to a paste with the flat side of a heavy knife. In a small bowl, whisk together the garlic-salt paste, the vinegar, orange juice, oil, mustard, and pepper.
- To prepare the salad, place the spinach in a large salad bowl and toss with half the dressing. Top with the apples, onion, blue cheese, and almonds, arranged in an attractive pattern. Drizzle with the remaining dressing. Yields 1 cup per serving.