AMAZING SPINACH SALAD WITH SWEET-SPICY NUTS, APPLES, FETA AND BACON by Mels Kitchen Cafe

INGREDIENTS

Red Wine Vinaigrette:

• ¼ cup red wine vinegar
• ½ cup extra virgin olive oil
• 1 clove of garlic, pressed or finely minced
• 2 teaspoons Dijon mustard
• 1 teaspoon sugar
• ½ teaspoon salt, more or less to taste
• Black pepper to taste

Sweet Spicy Nuts:

• 2 tablespoons water
• ½ cup granulated or brown sugar
• Pinch cayenne pepper, more to taste if you want
• Pinch salt
• 1 cup chopped walnuts or pecans

Salad:

• 16 ounces baby spinach or spring greens, or a combination
• ½ small red onion, slivered (see note about tempering the onion flavor)
• 6 to 8 slices bacon, regular or thick cut, cooked and chopped
• 1 cup feta cheese crumbles, more or less to taste
• 1 cup dried cranberries or cherries, more or less to taste
• 1 to 2 honey crisp apples, cored and sliced thin

INSTRUCTIONS 

• For the dressing, blend all the ingredients until smooth or combine in a jar and shake until well-combined. Refrigerate until needed (or up to several days)
• For the nuts,

  add the water, sugar, salt and cayenne pepper to a skillet set over medium heat. Stir to combine. Bring to a simmer and cook for 1 minute until the sugar is dissolved. Add the nuts and stir to coat. Cook for another 1-2 minutes over medium-low heat, stirring slowly but constantly. Spread the nuts evenly on a parchment lined baking sheet and let cool. Break into pieces.
• To assemble the salad, toss all the salad ingredients together along with the cooled nuts. Toss salad with the dressing OR serve the dressing alongside.

Onions: to temper the strong flavor of the onions a bit, soak the onion slices covered in cold water with a bit of baking soda (I use about 1/2 teaspoon soda). Let them sit for 15-20 minutes then rinse and drain well.

Make-Ahead: all the components can be measured out/prepped ahead of time and stored separately (I like to soak the apples in a bit of lemon juice in water to help prevent browning). Toss together right before serving.