Recipe adapted and scaled down for two servings, from July cooking class instructor Joan Donatelle's book, Astonishing Apples.
Spinach (I slice as chiffonade, for easier eating) with apple (diced or julienne strips), thin-sliced fennel, manchego cheese (shredded or diced small), sliced almonds (original recipe called for Marcona almonds) and a sherry/honey vinaigrette. The dressing "makes" the salad.
For 2 -3 servings:
1 T sherry vinegar
1/16 tsp. salt
1/2 tsp. honey
1/2 clove mince garlic
2 T extra virgin olive oil
Combine first 4 ingredients. Slowly whisk in olive oil until dressing is emulsified. Drizzle over salad.
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