Blue Cheese and Walnut Spinach Salad Recipe

  • 1 package (10 oz) fresh baby spinach
  • 1/3 pound crumbled blue cheese
  • 6 ounces walnut halves, toasted
  • 1/4 cup maple syrup, warmed
  • 1-1/2 T. cider vinegar
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste
30 mins
  • Place spinach on a large platter. Top with blue cheese and walnuts.
  • Warm maple syrup in a small saucepan.
  • Pour vinegar into a small bowl. Whisk oil into vinegar in a slow stream and then whish in maple syrup slowly.
  • Pour dressing over salad and season with salt and pepper. Serve.
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