This fall salad makes a delicious lunch, but also pairs beautifully with a roasted chicken for a simple fall dinner.
Makes 4 large servings
½ cup We Olive extra virgin olive oil, plus 2 tablespoons
2/3 cup of almonds, chopped
6 sage leaves
1/4 cup We Olive Apple Cider Vinegar
1 teaspoon honey
¼ teaspoon ground cinnamon
Freshly ground pepper
10 oz bag of pre-washed baby spinach
2 large apples, we prefer Honey Crisp
2/3 cup of goat cheese, crumbled
In a small skillet, heat 1 tablespoon olive oil over medium high heat. Add the chopped almonds and sauté until golden brown and fragrant. Remove from heat and place on a paper towel lined plate to drain. Season with salt.
In the same pan, heat 1 tablespoon of olive oil over medium high heat. Add the sage leaves and cook until crisp, about 2 – 3 minutes. Remove to a separate paper towel lined plate to drain excess oil. Let cool slightly and then toss with toasted almonds.
In a large bowl, combine the vinegar, cinnamon and a ½ teaspoon of salt and 1/8 teaspoon freshly ground pepper. Add the remaining ½ cup olive oil in a slow stream, whisking well until thoroughly combined.
Core the apples and cut in half lengthwise. Cut each half into thin slices and add to the bowl with the vinaigrette. Toss well to coat. Add the spinach and toss to coat. Divide the spinach and apple mixture among 4 plates and garnish with equal amounts toasted almond mixture and crumbled goat cheese. Serve immediately.