20 mins prep | 10 minutes - stand

YIELD: 6 servings 

  1. Combine shallot, salt and sherry vinegar in a small bowl.
  2. Let stand for 10 minutes.
  3. Whisk in mustard and olive oil, set vinaigrette to one side.
  4. Rinse Spinach, Arugula and Par-Cel.
  5. Spin dry in a salad spinner, or pat dry with paper towel.
  6. Combine, Spinach, Arugula and Par-Cel in a large bowl.
  7. Add apple and cheese.
  8. Pour vinaigrette dressing over salad and toss.
  9. Serve immediatly.

The salad leaves and Par-Cel, pair well with apples, mustard and blue cheese.  This is delicious and fast to make.

Intended as a guide only. Results can not be guaranteed.
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