From epicurious. Great for our abundance of spinach and those first beautiful strawberries of spring.
For the marinated apples:
1 cup sliced apples (about 1 apple)
1/2 cup apple cider vinegar
For strawberry champagne vinaigrette:
1/2 cup sliced hulled strawberries
2 tbsp champagne vinegar
1 tbsp sugar
4 cups organic spinach leaves (4oz)
4 tbsp crumbled plain goat cheese (2oz)
4 tbsp dried cranberries
4 tsp chopped roasted walnuts
Make Marinated Apples:
In small bowl combine apples slices and apple cider vinegar and marinate, covered, for at least two and up to six hours
Make Champagne Vinaigrette:
Combine all ingredients in blender and puree until smooth.
In a medium bowl toss spinach with vinaigrette. Mound 1 cup dressed spinach on plate. With a fork or slotted spoon, lift apples from marinade and scatter 1/4 cup over each plate of spinach. Top each salad with 1 tbsp cheese, 1 tbsp cranberries and 1 tsp walnuts.