Chopped Apple Salad with a Gravenstein-Lime Vinaigrette

Ingredients

• 3 apples, core removed and cut into ¼ inch sections
• 3 cups roughly chopped baby spinach
• 2 cups chopped romaine
• 1 cup coarsely chopped walnuts
• ¾ cup crumbled blue cheese (can substitute with feta,
• Salt and freshly ground pepper to taste

Vinaigrette

• 1/3 Cup J. Olive Co Gravenstein Apple Balsamic
• ½ cup J. Olive Co. Persian Lime Olive Oil
• 2 Tbsp Honey
• 1 Tbsp Dijon mustard
• Pinch of allspice or nutmeg
• Salt and pepper to taste

Instructions

1. Add the apples, spinach, romaine, walnuts and cheese together in a large bowl.
2. Add balsamic, honey and Dijon to a medium bowl and whisk. Drizzle in the olive oil and whisk until emulsified. Add a pinch of allspice or nutmeg, and salt and pepper, to taste.
3. Add 2 to 3 tablespoons of the vinaigrette to the bowl of greens. Toss well to incorporate. Divide among serving plates, season with pepper and serve with extra vinaigrette on the side.