• 1 (10 ounce) package baby spinach leaves
  • 1 ¼ cups diced apple
  • 1 ¼ cups diced sharp Cheddar cheese
  • 1 cup dried cranberries
  • 1 cup chopped pecans
  • ½ cup balsamic vinegar
  • ¼ cup pure maple syrup
  • 1 teaspoon Dijon mustard
  • ¾ cup extra-virgin olive oil
  • salt and ground black pepper to taste
  • Directions

  • Step 1

    Combine spinach, apple, Cheddar cheese, cranberries, and pecans in a large salad bowl. Toss well.


  • Step 2

    Combine balsamic vinegar, maple syrup, and mustard in the bowl of an electric blender. Blend on medium speed until mixed well. While the blender is running, add olive oil in a steady stream. Blend until oil and vinegar are no longer separated. Add salt and pepper to taste and emulsify until creamy. Drizzle over salad and serve immediately.

  • Cook's Note:

    You can tear the baby spinach leaves if preferred.

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