This beautiful salad is light and fresh, a perfect pairing for fall’s heartier pastas, risottos and soups.
4 cups baby spinach greens, washed and patted dry
1 apple, cored and diced
½ cup crumbled blue cheese
¾ cup candied pecans
½ cup high-quality olive oil
2 tablespoons balsamic vinegar
1 clove garlic, crushed
Fresh ground pepper
1. In large bowl combine the spinach greens and apple slices, tossing to mix well.
2. To prepare vinaigrette: Whisk olive oil, balsamic vinegar and garlic together, seasoning with fresh ground pepper to taste.
3. Drizzle about half of the vinaigrette over the salad and toss to incorporate, then add more as desired. Top salad with crumbled blue cheese and candied pecans. Add more fresh ground pepper over if needed.