10 ounces baby spinach
2 large apples, cored and thinly-sliced (I used 1 gala apple, 1 granny smith apple, but any will do)
half a small red onion, peeled and thinly-sliced
1 cup walnut halves, toasted (or pecans)
2/3 cup dried cranberries
5 ounces goat cheese, crumbled (or feta cheese, or blue cheese)
1 batch apple cider vinaigrette (see below)
CHAMPAGNE VINAIGRETTE INGREDIENTS:
1/3 cup extra virgin olive oil
1/4 cup champagne vinegar (or apple cider vinegar)
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 garlic clove, peeled and minced
a generous pinch of salt and black pepper
(optional) 1 tablespoon honey or maple syrup, to sweeten
TO MAKE THE APPLE SPINACH SALAD:
Add spinach, apples, red onion, walnuts, dried cranberries, and half of the goat cheese to a large bowl. Drizzle with the vinaigrette, and toss to combine.
Serve immediately, garnished with the remaining goat cheese.
TO MAKE THE CHAMPAGNE VINAIGRETTE:
Add all ingredients together in a bowl and whisk to combine. Or, add all ingredients to a mason jar, cover, and shake to combine.