Spinach & Roquefort Salad

14 ingredients
4 steps

Ingredients

  • Cider Vinaigrette
  • 2 tablespoons cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 3 tablespoons olive oil
  • 2 tablespoons water
  • 1 shallot, minced (about 3 TBSP)
  • Salad
  • 1/4 cup sunflower seeds, hulled
  • 1 (6 ounce) bag Baby Spinach
  • 1 large apple, very thinly sliced
  • 1/2 cup Roquefort cheese

Directions

  1. 1
    Make Vinaigrette. Combine vinegar, honey, salt, and pepper in a small bowl. Whisk in oil and water to emulsify. Stir in minced shallots.
  2. 2
    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.
  3. 3
    Thinly slice 1 large apple leaving peel on the apple for color. Use one large tart apple or two small contrasting flavors of apple.
  4. 4
    Just before serving, toss baby spinach, thinly sliced apple, crumbled roquefort, and cooled sunflower seeds with vinaigrette. Divide among salad plates and serve.

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