Spinach and Blue Cheese Salad

• 2 Tbs. cider vinegar
• 1 Tbs. Dijon-style mustard
• 1 Tbs. honey
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 3 Tbs. olive oil
• 1 shallot, minced (about 3 Tbs.)
• 1/4 cup sunflower seeds
• 1 6-oz. bag baby spinach
• 1 large apple, sliced
• 1/2 cup crumbled blue cheese

1. To make Cider Vinaigrette: Combine vinegar, mustard, honey, salt and pepper in small bowl.
2. Whisk in oil and 2 Tbs.
3. water.
4. Stir in shallots.
5. To make Salad: Place sunflower seeds in medium-sized skillet.
6. Toast over medium heat 5 to 6 minutes, or until browned and fragrant, shaking pan often.
7. Transfer to small bowl, and cool.
8. Just before serving, toss spinach, sliced apple, crumbled cheese and cooled sunflower seeds with vinaigrette.
9. Divide salad among 6 plates, and serve.

cider vinegar, mustard, honey, salt, ground black pepper, olive oil, shallot, sunflower seeds, baby spinach, apple, blue cheese

Taken from www.vegetariantimes.com/recipe/spinach-and-blue-cheese-salad/ (may not work)