SPINACH SALAD WITH MAPLE DRESSING
Serves 4
This salad is so different and so tasty! If you like a slightly
wilted salad, pour hot dressing immediately over salad and
toss. I prefer to let the dressing come to room temp and serve
a cold spinach salad. But both ways are great!
10 ounce package fresh spinach, stemmed, washed and dried
2 Tbsp chopped pecans
1 granny smith apple, chopped
2 tsp olive oil (I use ¼ cup)
1 shallot, chopped (I use 2 Tbsp dehydrated)
¼ cup apple-cider vinegar
2 Tbsp pure maple syrup
Salt and pepper to taste
¼ cup shredded smoked Gouda cheese (or more to taste)
In a small dry skillet, toast pecans over low heat, stirring
often, until fragrant, 2 - 3 minutes. Set aside. In a salad
bowl, toss spinach and apple. In a skillet, heat oil over
medium-low heat. Add shallot and cook, stirring until softened,
about 4 minutes (not necessary if using dehydrated shallots
- I just throw all dressing stuff in the pan and bring to
boil). Add vinegar and maple syrup and bring to boil. Season
with salt and pepper. Top with pecans and cheese and serve.
If you are going to serve the salad cold, then make dressing
ahead and let come to room temp.
