Yield: about 4 servings


For the dressing:
¼ cup finely minced sweet onion
3 tbsp. apple cider vinegar
3 tbsp. white wine or champagne vinegar
2 tbsp. sesame seeds
Pinch of paprika
2 tbsp. sugar
½ cup extra virgin olive oil

For the almonds:
2 tbsp. unsalted butter
¾ cup sliced or slivered almonds
1 tbsp. sugar

For the salad:
10 oz. baby spinach leaves, washed and dried
2 medium apples, cored and thinly sliced
4 oz. crumbled feta cheese

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  • step 1: HideShow Images

    To make the vinaigrette, combine the onion, vinegars, sesame seeds, paprika, and sugar in a small bowl or jar.  Whisk to combine.  Whisk in the olive oil in a slow, steady stream until well emulsified.  Refrigerate until ready to use.  (If the dressing has separated, whisk or shake to blend again.)

  • step 2: HideShow Images

    To make the buttered almonds, melt the butter in a medium skillet over medium-high heat.  Add the almonds and cook, stirring occasionally until toasted and lightly browned.  Stir in the sugar and cook just until melted and well incorporated.  Set aside to cool.

  • step 3: HideShow Images

    Plate portions of the baby spinach leaves.  Top with apple slices, crumbled feta, and the buttered almonds.  Drizzle with the dressing and serve immediately.