About 6 C fresh spinach
1 large apple, cored and sliced very thin
1 C grated aged white Cheddar
½ C dried orange-flavored cranberries
½ C sliced almonds
Honey-Apple Cider Vinaigrette:
¼ C olive oil
¼ C honey
¼ C apple cider vinegar
2 tsp mustard (Dijon or honey mustard)
¾ tsp salt, or to taste
¾ tsp black pepper
For salad, add all ingredients in the order listed to a large bowl. Set aside.
To make the vinaigrette, add all ingredients to a glass jar or lidded container. Shake vigorously until combined; taste vinaigrette and tweak as necessary to taste. Drizzle over salad, toss to combine, and serve immediately. Leftover vinaigrette will keep airtight in the fridge for up to one week.
Recipe courtesy of averiecooks.com.