Nutrition per serving may change if servings are adjusted.
¼ cup olive oil
¼ cup white or regular balsamic vinegar
2 teaspoons snipped fresh thyme
1 teaspoon Dijon-style mustard
¼ teaspoon salt
4 cups fresh baby spinach
1 medium green-skinned apple (such as Granny Smith), cored and sliced
¼ cup thin wedges red onion
2 tablespoons snipped dried tart red cherries
½ cup crumbled feta cheese or blue cheese (optional)
To prepare vinaigrette: In a screw-top jar, combine oil, vinegar, thyme, mustard and salt. Cover; shake well to mix.
To prepare salad: In a large bowl, toss together spinach, apple, onion, and dried cherries. Drizzle with ¼ cup of the vinaigrette (reserve the rest for another use). Toss gently to coat. If desired, top individual servings with cheese.
Tips: To make ahead, prepare the vinaigrette as directed. Cover and chill for up to 1 week.
You can substitute ½ teaspoon dried thyme (crushed) for 2 teaspoons fresh.