Spinach & Apple Salad

With Green Apple Vinaigrette

Ingredients
½ cup Vines & Branches Best of Sicily Extra Virgin Olive Oil, plus
2 tablespoons Vines & Branches Tuscan Herb Olive Oil
2/3 cup of almonds, chopped
6 sage leaves
½ cup Vines & Branches Green Apple Balsamic Vinegar
¼ teaspoon ground cinnamon
Freshly ground Tellicherry peppercorns
1/2 teaspoon Wild Oregano & Sage Savory Salt
10 oz bag of pre-washed baby spinach
2 large apples, we prefer Honey Crisp
2/3 cup of goat cheese, crumbled

Directions
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 Vines & Branches Best of Sicily Extra Virgin 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 Vines & Branches Green Apple Balsamic Vinegar, cinnamon, ½ teaspoon of salt and 1/8 teaspoon of freshly ground Tellicherry peppercorns . Add the remaining Vines & Branches Best of Sicily Extra Virgin Olive Oil & 2 tablespoons Vines & Branches Tuscan Herb 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.

Yield: Makes 4 large servings

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