Spinach/Apple Salad

By Nitaj3

Ingredients

• Ingredients:
• For the dressing:
• 1/4 cup finely minced sweet onion
• 3 tbsp. apple cider vinegar
• 3 tbsp. white wine or champagne vinegar
• 2 tbsp. sesame seeds
• Pinch of paprika
• 2 tbsp. sugar
• 1/2 cup extra virgin olive oil
• For the almonds:
• 2 tbsp. unsalted butter
• 3/4 cup sliced or slivered almonds
• 1 tbsp. sugar
• For the salad:
• 10 oz. baby spinach leaves, washed and dried
• 2 medium apples, cored and thinly sliced
• 4 oz. crumbled feta cheese

Preparation

Step 1

Directions:
To make the vinaigrette, combine the onion, vinegars, sesame seeds, paprika, and sugar in a small bowl or jar. Whisk to combine. Whisk in the olive oil in a slow, steady stream until well emulsified. Refrigerate until ready to use. (If the dressing has separated, whisk or shake to blend again.)

To make the buttered almonds, melt the butter in a medium skillet over medium-high heat. Add the almonds and cook, stirring occasionally until toasted and lightly browned. Stir in the sugar and cook just until melted and well incorporated. Set aside to cool.

Plate portions of the baby spinach leaves. Top with apple slices, crumbled feta, and the buttered almonds. Drizzle with the dressing and serve immediately.

Source: slightly adapted from Bon Appétit via The Curvy Carrot