The tangy-sweet dressing in this spinach salad beautifully amplifies the apples and cranberries—and the creamy goat cheese transforms it into the perfect salad.
Ingredients
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3 tablespoons apple cider vinegar
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4 teaspoons spicy brown mustard
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4 teaspoons pure maple syrup
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1 tablespoon minced shallot (from 1 small shallot)
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½ teaspoon kosher salt
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½ teaspoon black pepper
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3 tablespoons extra-virgin olive oil
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1 (10 ounce) package fresh baby spinach
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2 large Pink Lady apples, thinly sliced
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½ cup sweetened dried cranberries
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½ cup chopped toasted pecans, divided
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2 ½ ounces semi-soft goat cheese, crumbled (about 1/3 cup)
Description
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Whisk together vinegar, mustard, syrup, shallot, salt and pepper in a small bowl; slowly whisk in olive oil until completely blended.
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Toss together spinach, apples, dried cranberries, half of the pecans and dressing in a large bowl. Transfer to a serving platter and sprinkle with goat cheese and remaining pecans. Serve immediately.
