2 tablespoons honey
¼ cup apple cider vinegar
2 tablespoons whole grain mustard
½ cup extra virgin olive oil
2 bags baby spinach leaves
2 Golden Delicious apples, thinly sliced
½ red onion, thinly sliced
Use a whisk to combine the honey, vinegar, mustard and olive together until mixed well. Cover with a towel or plastic wrap and let sit at room temperature for at least 2 hours but no more than 4 hours; the apple and onion will become too soft if left longer than 4 hours.
Toss the dressing mixture with the baby spinach leaves and serve immediately.
To store: This salad is best when served immediately, but leftovers may be refrigerated for up to 24 hours.
Tony’s Tip: For smaller groups, simply halve the recipe.