3 tbsp apple cider vinegar
4 tsp spicy brown mustard
4 tsp pure maple syrup
1 tbsp minced shallot
½ tsp rock salt
½ tsp black pepper
3 tbsp extra virgin olive oil
285g fresh baby spinach
2 large Pink Lady apples, thinly sliced
½ cup sweetened dried cranberries
½ cup chopped toasted pecans, divded
⅓ cup semi-soft goat cheese, crumbled
1. Whisk together vinegar, mustard, syrup, shallot, salt and pepper in a small bowl.
2. Slowly whisk in olive oil until completely blended.
3. Toss together spinach, apples, dried cranberries, half of the pecans and dressing in a large bowl.
4. Transfer to a serving platter and sprinkle with goat cheese and remaining pecans.
5. Serve immediately.
Recipe supplied by Pam Lolley for Eating Well