SPINACH SALAD WITH APPLE AND FETA

Ingredients

• 1/4 cup white wine vinegar
• 2 tbsp finely chopped green onion
• 2 tbsp chopped fresh parsley
• 1 1/2 tsp Dijon mustard
• 1/2 tsp granulated sugar
• 1/4 tsp oregano, crumbled
• 1/4 tsp salt
• 1/8 tsp freshly ground pepper
• 1 clove garlic, bruised
• 2 tbsp canola oil
• 8 cups baby spinach
• 1 red apple, thinly sliced
• 1/2 cup crumbled feta cheese
• Candied Walnuts

Directions

1. To prepare dressing, whisk together vinegar, green onion, parsley, mustard, sugar, oregano, salt, pepper and garlic until combined. Gradually whisk in oil until blended.
2. Combine spinach, apple and cheese in a bowl. Add dressing and toss to coat. Sprinkle with Candied Walnuts. Serve immediately.

Ingredients

• 2 tbsp granulated sugar
• 2 tbsp warm water
• 1 cup walnut pieces

Yield: Makes about 1 cup.

Directions

1. Preheat oven to 325°F.
2. Combine sugar and water in a bowl. Stir until most of sugar is dissolved; sugar will not dissolve completely. Add walnut pieces and toss to coat. Transfer walnuts to a greased 9 inch square baking pan.
3. Bake, stirring occasionally, until liquid is evaporated and walnuts are lightly toasted and glazed, about 20 minutes; cool. Store in an airtight container in a cool dry place for up to 2 days or freeze for up to 1 month. Use as a topping for salads.