Chopped Apple Salad with a Gravenstein-Lime Vinaigrette

Chopped Apple Salad with a Gravenstein-Lime Vinaigrette


  • 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


  • 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


  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.