Spinach Salad with Apple-Hazelnut Dressing

By Hklbrries

The balance of apple juice, vinegar and olive oil minimizes any sharpness in the spinach. The dressing can be made ahead of time and refrigerated until ready to use.

Ingredients

• 8 ounces apple juice
• 2 cloves garlic, chopped
• 2 tsp Dijon mustard
• 1 tbsp sherry vinegar
• 3 dashes Worcesterhire sauce
• 3 dashes Tabasco sauce
• 1 lemon, juice of
• 6 ounces extra-virgin olive oil
• 3 tbsp toasted hazelnuts, chopped
• 3 bunches spinach, washed and drained
• Salt, to taste
• Black pepper, to taste
• 1/2 medium red onion, sliced
• 1 apple, cored and peeled

Details

Servings 6

Preparation

Step 1

In a medium-size saucepan on high heat, add apple juice and cook on high for approximately 15 minutes until 4 tbsp (or 1/4 cup) of the liquid remains. Be careful not to overcook it. Pour the apple juice into a small stainless steel bowl and let cool. Add garlic, mustard, vinegar, Worcestershire sauce, Tabasco sauce and lemon juice. Whisk olive oil in slowly; add toasted chopped hazelnuts. Add salt and black pepper to taste. Pour over spinach; toss and garnish with red onion and apple.