Vermont Spinach Salad

• 1 lb. spinach
• 1 large hard-boiled egg
• 1/4 lb. extra sharp Cheddar cheese, grated
• 2 pinches kosher salt
• 1 large, firm red apple, cored
• 6 slices bacon, cooked until crisp
• 1/3 c. maple syrup
• 1/3 to 1/2 c. cider vinegar
• freshly ground black pepper

1. Wash, dry and stem spinach and place in a serving bowl.
2. Cut apple in half; cut each half into 1/2-inch chunks and add to spinach.
3. Chop egg and crumble bacon and add to spinach.
4. Toss until evenly distributed.
5. Add cheese and toss.
6. In a small saucepan, whisk together maple syrup and 1/3 cup vinegar.
7. Taste and add 1 to 2 more tablespoons vinegar, if desired.
8. Add salt and pepper.
9. Heat until warm.
10. Pour warm dressing over spinach; toss and serve immediately.
11. Serves 4 to 6.

spinach, egg, extra sharp, kosher salt, firm red apple, bacon, maple syrup, cider vinegar, freshly ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=507326 (may not work)