4 granny smith apples
2ozs baby spinach
2 heads Belgian endive, sliced thinly crosswise
1 1/2 cups chopped walnuts
1/2lb raw goat’s cheese (crumbled)
2 tbsps red wine vinegar
1 heaping tablespoon of Dijon mustard
1 1/2 tablespoons of raw honey
2/3 cups extra virgin olive oil
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1. Into a medium sized bowl, whisk the mustard, raw honey and vinegar, seasoning with the salt and pepper.
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2. Whisk in the olive oil slowly, until the mixture becomes emulsified. You can prepare the dressing 2 days in advance or store it in a container with a tight fitting lid and place in the refrigerator.
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3. Combine together the spinach, apples, walnuts, endives and the spinach along with the goat’s cheese into a bowl.
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4. Add in the vinaigrette, tossing to coat the mixture. Season with salt and pepper to taste.
CategoryLunch, Side-dishes, SnackCuisineKetogenic-Vegetarian
Ingredients
4 granny smith apples
2ozs baby spinach
2 heads Belgian endive, sliced thinly crosswise
1 1/2 cups chopped walnuts
1/2lb raw goat’s cheese (crumbled)
2 tbsps red wine vinegar
1 heaping tablespoon of Dijon mustard
1 1/2 tablespoons of raw honey
2/3 cups extra virgin olive oil