20 mins prep | 10 minutes - stand

YIELD: 6 servings 

• 2 tablespoons minced shallot (about 1/2 shallot)
• 1/8 teaspoon salt
• 2 tablespoons sherry vinegar
• 2 teaspoons grainy Dijon mustard
• 1/4 cup extra-virgin olive oil
• 4 cups baby Spinach leaves, remove stalks
• 2 cups Arugula leaves, remove stalks
• 1 cup roughly chopped Par-Cel
• 2 cups apple
• 4 oz Gorgonzola cheese, crumbled (or vegetarian cheese)

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.