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10 minutes
20 minutes
- 2 tablespoons finely chopped shallot
- 2 tablespoons sherry vinegar
- 1/8 teaspoon salt
- 1/4 cup extra-virgin olive oil
- 2 teaspoons coarse-grained mustard
- 4 cups fresh baby spinach leaves
- 2 cups arugula leaves
- 1 cup loosely packed celery leaves
- 2 cups chopped Braeburn apples (about 2 medium)
- 4 oz Gorgonzola cheese, crumbled (1 cup)
- Combine finely chopped shallot, flavorful vinegar, and a pinch of salt in a bowl; allow it to rest for at least 10 minutes to mingle flavors. Whisk in olive oil and tangy mustard until well combined.
- Combine fresh spinach, peppery arugula, and delicate celery leaves in a large bowl. Mix in crisp apple slices and flavorful cheese. Drizzle with tangy vinaigrette and toss to coat evenly. Enjoy promptly.
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