April Chef's Corner
Spinach Spring Salad with Honey Apple Cider Vinaigrette
6 cups fresh spinach
1 large apple, cored and sliced very thin
1 cup grated aged white cheddar
1/2 cup dried orange-flavored cranberries
1/2 cup Sliced Almonds
1/4 cup olive oil, 1/4 cup honey
1/4 cup apple cider vinegar
2 teaspoons mustard
3/4 teaspoon salt, or to taste
3/4 teaspoon black pepper, or to taste
Salad - To a large bowl or platter, add all ingredients in the order listed; set aside.
Honey-Apple Cider Vinaigrette - In a small glass jar or container with a lid, add all ingredients, put the lid on and shake vigorously until combined; taste vinaigrette and tweak as necessary to taste. Drizzle over salad, toss to combine, and serve.