Spinach Salad with Apple (& Walnuts)

Since I'm allergic to nuts, I'll generally substitute peanuts or sunflower seeds...or just leave them out, but they do add a nice textural element to the salad as well as a subtle saltiness.

Ingredients 

2 Tblsolive oil

1 Tbls cider vinegar

1 tsp Dijon mustard

salt& pepper

5 oz spinach leaves (about 5 C, lightly packed)

½ Granny Smith apple 

¹/₃ C walnut pieces 

Directions 

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”.