How to Make Spinach and Blue Cheese Salad With Apple Cider Vinaigrette

Overview

Spinach and blue cheese salad with apple cider vinaigrette is a very simple salad relying on high-quality ingredients to create a salad that is rich in flavor, texture and presentation. Combining sweet and savory ingredients, this salad is complex yet familiar and satisfying. Serve with a loaf of hot Italian or ciabatta bread with herb butter before a bowl of spiced pumpkin or fennel soup. Serve with a glass of crisp chilled white wine with just a hint of sweet fruit flavor.

Step 1

Combine the apple cider vinegar, mustard, honey sea salt and pepper in a small bowl. Whisk in the olive oil and tbsp. room temperature water. Stir in the shallots and set aside until needed.

Step 2

Put the sunflowers seeds in a large dry sauté pan. Toast the sunflower seeds over medium heat for 4 to 5 minutes and remove from the pan. Transfer to a small bowl to stop the cooking process and cool.

Step 3

Place the spinach, apple slices, crumbled blue cheese and sunflower seeds in a large mixing bowl. Toss with the vinaigrette and cover with plastic wrap until ready to serve.

Step 4

Transfer the salad to a large serving platter or individual serving plates and scatter the whole walnuts over the top before serving.

Things You'll Need

  • 2 tbsp. apple cider vinegar
  • 1 tbsp. Dijon mustard
  • 1 tbsp. natural honey
  • 1/2 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper
  • 3 tbsp. extra virgin olive oil
  • Shallot, minced
  • 1/4 cup unsalted sunflower seeds, shelled
  • 1 lb. baby spinach
  • Green apple, thinly sliced
  • 3/4 cup blue cheese, crumbled
  • 1 cup whole unsalted walnuts

References

  • Food Network

Who Can Help

  • Moms Who Think: Salad Recipes
  • All Recipes: Salad Recipes
Keywords: blue cheese salad, apple cider vinaigrette, simple salad

About this Author

Christopher Godwin is a freelance writer from Los Angeles. He spent his formative years as a chef and bartender crafting signature dishes and cocktails as the head of an upscale catering firm. He has since ventured into sharing original creations and expertise with the public. Godwin has published poetry, fiction and non-fiction in publications like "Spork Magazine," "Cold Mountain Review" and "From Abalone To Zest."