2 Tblsolive oil
1 Tbls cider vinegar
1 tsp Dijon mustard
5 oz spinach leaves (about 5 C, lightly packed)
½ Granny Smith apple
1/3 C walnut pieces
Toast walnut pieces in a dry skillet over medium high heat until fragrant (about 2 minutes).
Whisk together oil, vinegar and mustard. Season with salt and pepper to taste. Toss spinach with dressing to coat evenly.
Core apples, slice into matchsticks (“julienne” - photo doesn't accurately reflect this). Sprinkle apple pieces over salad, followed by walnut pieces.* Serve immediately.
* Nuts, a common allergen, can also be served “on the side”.