Sep 15 2026
Restaurants›Rivertown Bistro›Local Spinach Salad Recipe

Local Spinach Salad Recipe

Inspired by Rivertown Bistro
Time20m
Serves4

Apples, goat cheese, apple cider dressing.

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Ingredients

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Salad

Apple Cider Vinaigrette

Method

Salad

  1. 1

    Prepare greens and apple

    Rinse baby spinach thoroughly and spin or pat dry. Transfer to a large salad bowl. Core the apple and slice thinly (fanning or matchstick-style). If you prefer, toss apple slices in 1 teaspoon lemon juice to prevent browning.

  2. 2

    Slice onion and chop herbs

    Peel and slice 1/4 red onion as thinly as possible. Roughly chop parsley if using. Add onion and parsley to the bowl with the spinach and apples.

  3. 3

    Toast nuts

    Heat a small skillet over medium heat. Add the chopped pecans or walnuts and 1 teaspoon olive oil (or dry-toast). Toast, stirring frequently, until fragrant and slightly darkened, 3–5 minutes. Remove from heat and let cool slightly.

  4. 4

    Add cheese and nuts

    Crumble the goat cheese evenly over the salad and sprinkle the toasted nuts on top. Keep the salad in the bowl while you make the dressing.

Apple Cider Vinaigrette

  1. 5

    Combine dressing ingredients

    In a jar or small bowl, combine 3 tablespoons apple cider vinegar, 1 tablespoon minced shallot, 1 teaspoon Dijon mustard, and 1 tablespoon honey. Whisk briefly to blend.

  2. 6

    Emulsify

    While whisking continuously, slowly drizzle in 6 tablespoons extra-virgin olive oil until the dressing is emulsified and slightly thickened. Alternatively, put all ingredients in a lidded jar and shake vigorously until combined.

  3. 7

    Season

    Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Adjust honey for sweetness or vinegar for brightness to your preference.

  4. 8

    Dress the salad

    Pour about half of the dressing over the salad and gently toss with salad tongs until evenly coated. Add more dressing as needed — you likely will use 3–4 tablespoons for 6 cups spinach depending on preferred coating. Finish with any remaining dressing on the side.

  5. 9

    Serve

    Divide the salad among 4 plates (or serve family-style). If desired, add a final sprinkle of crumbled goat cheese and nuts. Serve immediately so apples stay crisp and spinach remains fresh.

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