Ingredients 1 pound baby fresh spinach, washed, dried 1 Granny smith apple, cored, sliced thinly 2 Tb. toasted pine nuts 1/4 cup lemon juice 1 Tb. Dijon mustard 1/3 to 1/2 cup olive oil Salt, pepper 2 oz. parmesan cheese, shaved thinly Procedure 1. Combine the spinach, apple and nuts in a medium salad bowl and toss well. 2. Combine the juice and mustard in a small bowl and whisk in the oil slowly, season to taste with salt and pepper. Toss the dressing with the salad. Divide between four salad plates and garnish with the cheese. You can add cooked chicken breast to this salad, cut into strips if you like.
Originally published in the Santa Monica Daily Press print edition on August 21, 2008. Read the original PDF.