Annapolis Valley Salad

Directions

1. Using an apple coring tool, remove cores from all apples, and leaving skin on, slice each into 1/2 inch to 3/4 inch thick rings.
2. Putting the onion on its side, slice it into circular slices approximately 1/2 inch thick. Take care to keep the onion slices intact, do not let them fall apart into rings.
3. See Marinade for next steps. Return to these directions after making the marinade.
4. Preheat barbecue to medium high heat and distribute apples and onions proportionately on grill surface.
5. Grill each side for about 1 to 1 1/2 min. Don't over cook.
6. Remove and let cold in fridge.
7. Prepare vinaigrette.
8. When ready to serve, place bed of spinach in a large salad bowl, and place onion rings (separate these now) and apple rings on top of spinach.
9. Top dress with dressing.
10. Marinade For The Apples And Onions:Add in apple and onion slices to a mixing bowl.
11. Add in lemon juice (this prevents the apple flesh from turning which ugly brown), salt & pepper, garlic, extra virgin olive oil, parsley and chives.
12. Toss gently by hand but don't separate onion slices by accident.
13. Let sit for only 2-3 min.
14. Sun-Dry Cherry And Walnut Dressing:Prepare dressing by combining ingredients in small mixing bowl.
15. Mix well with a whisk.
16. Set in refrigerator till meal is about to be served.