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Spinach Salad with Honey Vinagrette

Honey vinaigrette

1 party balsamic vinegar
1 part red wine
2 parts extra virgin olive oil
1 clove finely minced garlic
raw honey to taste (start with 1tsp and add more as needed)
1 tsp Dijon mustard
Salt and Pepper to taste

114g cleaned and steamed spinach
57g rocket
1 head endive, sliced into thin rings
1 red apple sliced into thin wedges
1 red onion, sliced into thin rings
114 - 170g walnuts
225 - 340g blue cheese, or other favourite cheese

In a food processor/blender, combine all ingredients except the oil. Blend on medium speed and add oil slowly in a thin stream. Continue mixing for a few seconds more to allow the vinaigrette to emulsify.

Add salt and pepper to taste and adjust the sweetness with some honey.

Makes about 1 Cup.
Serve with the following salad

In a large bowl combine the greens, onion and apple.

Drizzle with enough dressing to lightly coat salad. Toss well and serve topped with the walnuts and crumbled cheese.

Spinach Salad with Honey Balsamic Vinaigrette