Apples Spinach, Goat Salad Cheese, Apple Cider Dressing Recipe

Inspired by Sj's Restaurant

Time20m

Serves4

Make Apples Spinach, Goat Salad Cheese, Apple Cider Dressing Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salad

6 cups baby spinach

2 each apples (medium), cored and thinly sliced

4 oz soft goat cheese (chèvre), crumbled

3 tbs toasted walnuts, roughly chopped

1/4 cup red onion, very thinly sliced

2 tsp fresh flat-leaf parsley, chopped (optional)

0 to taste freshly ground black pepper

0 to taste kosher salt

Apple Cider Dressing

3 tbs Apple cider vinegar

3 tbs extra-virgin olive oil

1 tsp Dijon mustard

2 tsp Honey

1 tsp lemon juice (fresh)

1 tbs shallot, minced

1/2 tsp garlic, grated or minced

1/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Method

Salad

Prepare apples

Wash apples, core them, and thinly slice (about 1/8" thick). To prevent browning if not assembling immediately, toss slices in a small bowl with 1 teaspoon lemon juice and set aside.

Toast walnuts

In a small dry skillet over medium heat, add walnuts and toast, stirring frequently, until fragrant and lightly browned, about 3–5 minutes. Remove from heat and let cool. Roughly chop once cool.

Assemble greens and aromatics

Place baby spinach in a large salad bowl. Add thinly sliced red onion and chopped parsley (if using). Season lightly with a pinch of kosher salt and a few grinds of black pepper.

Add apples, nuts, and cheese

Scatter the sliced apples over the spinach, sprinkle the toasted walnuts, and crumble the goat cheese evenly on top. Hold dressing until just before serving.

Apple Cider Dressing

In a small bowl or jar combine apple cider vinegar, Dijon mustard, honey, minced shallot, grated garlic, and lemon juice. Whisk briefly to combine.

Slowly stream in the extra-virgin olive oil while whisking (or close jar and shake vigorously) to emulsify the dressing. Taste and season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper; adjust honey or salt to balance acidity if needed.

Let dressing sit for 5 minutes at room temperature to allow flavors to meld. Give a final whisk or shake before using.

When ready to serve, drizzle about 2–3 tablespoons dressing over the salad and gently toss to coat evenly. Add more dressing if desired. Finish with additional crumbled goat cheese, a few whole toasted walnut pieces for garnish, and a final crack of black pepper. Serve immediately.