In cuisine as in relationships, sometimes opposites attract and the connection works miraculously well, like in this salad, where each ingredient balances the other two.
The tanginess of Granny Smith apples fuses with the sweetness of baby spinach, thanks to a touch of saltiness from the Roquefort cheese.
In dietary terms, it’s a wonderful mix of super foods, rich in vitamins, antioxidants, minerals and fiber.
No matter if you eat it for its nutritional value or for its taste, it’s going to be love at first bite. Guaranteed.
Ingredients:
(serves 4) A V B Gf
- 12 oz. organic baby spinach
- 2 oz. Roquefort cheese, crumbled
- 2 organic Granny Smith apples
- 1 cup of shelled walnuts
For the dressing:
- 4-5 Tbsp. of Evoo
- 2 Tbsp. of Port or Sherry wine
- 1 pinch of Himalayan salt
- Pepper to taste
In a small bowl, whisk together the dressing ingredients.
Wash the baby spinach and dry them in a salad spinner. Transfer to a bowl; add the walnuts and dress with the dressing. Toss the spinach and arrange them in the center of the serving plates.
Wash and dry the apples, and slice them thinly; arrange them on top of the spinach, leaving some room in the middle, where you will place the Roquefort cheese.