1/3 c. walnuts, coarsely chopped
2 t. grainy mustard
1 t. honey
1 shallot, minced
3 T. apple cider vinegar
1/4 c. olive oil
2 crisp apples, quartered and cored, and each quarter cut into 8 wedges
6 c. baby or spring spinach
2 oz. soft goat cheese or feta cheese, crumbled
In a small skillet over medium heat, toast the walnuts until crisp and fragrant,, about 5 minutes. You can substitute and nut of choice (pecans, almonds and pistachios also work well.)
In a large bowl, whisk together the mustard, honey, shallot and vinegar until well combined. Whisk in the oil until thick.
Add apple and spinach; toss to coat. Top with cheese and walnuts.
from a recipe card handed out at "The Farm at St. Joe's", an innovative large organic garden on the campus of St. Joe's Hospital, Ann Arbor/Ypsilanti Michigan.