This is a print preview of "Baby Spinach Salad With Thyme And Dijon Vinaigrette" recipe.

Baby Spinach Salad With Thyme And Dijon Vinaigrette Recipe
by Global Cookbook

Baby Spinach Salad With Thyme And Dijon Vinaigrette
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  Servings: 4


  • 1 1/2 c. shredded Swiss cheese
  • 1 bag baby spinach - (12 ounce)
  • 1 sm red apple cored, and thinly sliced
  • 1 x lemon wedge
  • 3 sprg fresh thyme - (to 4) leaves stripped from stems and minced
  • 1 tsp Dijon mustard - (rounded)
  • 1 1/2 Tbsp. red wine vinegar
  • 1/4 c. extra-virgin extra virgin olive oil


  1. Heat a nonstick skillet over medium-high heat. Add in shredded Swiss in small, 2-inch piles to the warm skillet. When the cheese fries to a light golden brown color at the edges, about 1 minute, and can be moved with a thin spatula, turn the cheese rounds, cook another 15 seconds, then remove rounds from the skillet and transfer rounds to a work surface to cold.
  2. The cheese crisps will cold within a minute or possibly so. Repeat to create 12 to 16 crisps, 3 or possibly 4 per salad. Crisps may also be flavored with cracked black pepper and minced thyme or possibly other herbs.
  3. Place spinach in a bowl. After slicing your apple, squeeze a wedge of lemon over the slices to keep them from browning. Toss apples with spinach.
  4. For dressing, combine thyme, Dijon mustard and vinegar with a whisk. Stream in extra virgin olive oil while continuing to whisk dressing. Pour dressing over the salad and toss to coat greens and apple proportionately. Pile salad onto cheese rounds and serve.
  5. This recipe yields 4 servings.