Preheat oven to 400°F (200°C). Toss the quartered apple with 1 teaspoon olive oil on a small baking sheet or in a small ovenproof dish so pieces are lightly coated.

Roast apple

Roast the apple in the preheated oven for 15–20 minutes, turning once, until tender and slightly caramelized at the edges. Remove and let cool 5 minutes.

Blend vinaigrette

In a small blender or food processor, combine the roasted apple (including any juices), 3 tbsp extra-virgin olive oil, 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey, minced shallot, smashed garlic clove, 1 tsp lemon juice, 1 tbsp warm water, 1/2 tsp salt and 1/4 tsp black pepper. Blend until smooth and emulsified. Taste and adjust acidity or sweetness as needed (add up to 1 tsp more honey or 1/2 tbsp more vinegar). If too thick, add additional teaspoon(s) of warm water to reach a pourable consistency.

Strain (optional)

If you prefer a smoother vinaigrette, strain through a fine-mesh sieve into a bowl, pressing solids to extract flavor. Discard solids or reserve for another use.

Roasting / prepping vegetables

Preheat oven (shared)

Maintain oven at 400°F (200°C) used for the apple.

Roast cauliflower

Toss 2 cups cauliflower florets with 1 tablespoon olive oil and 1/4 tsp salt. Spread in a single layer on a rimmed baking sheet. Roast for 18–22 minutes, turning once halfway, until edges are golden and florets are tender. Remove and let cool to warm while assembling salad.

Prepare Sweety Drop peppers

If you prefer them raw: halve, seed and toss peppers with 1 tablespoon neutral oil and a pinch of salt. If you prefer them blistered: heat a skillet over medium-high heat with 1 tsp oil and sear pepper halves cut-side down for 2–3 minutes until lightly charred, then remove. Set aside.

Toast nuts (if using)

In a dry skillet over medium heat, toast 1 cup chopped walnuts or pecans for 3–5 minutes, stirring frequently until fragrant and lightly browned. Transfer to a plate to cool.

Assemble salad

Place 6 cups baby spinach in a large bowl. Add the warm roasted cauliflower and prepared Sweety Drop peppers. Toss gently to combine.

Drizzle 3–4 tablespoons of the roasted apple vinaigrette over the salad and toss gently to coat. Start with less and add more to taste.

Season with remaining 1/2 tsp salt divided as needed and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning or vinaigrette.

Top salad with 3 oz Sonoma Dry Jack cheese shavings and toasted nuts if using. Serve immediately so spinach remains tender and cauliflower still slightly warm.