Ingredients
2
tablespoons finely chopped shallot
2
tablespoons sherry vinegar
1/8
teaspoon salt
1/4
cup extra-virgin olive oil
2
teaspoons coarse-grained mustard
4
cups fresh baby spinach leaves
2
cups arugula leaves
1
cup loosely packed celery leaves
2
cups chopped Braeburn apples (about 2 medium)
4
oz Gorgonzola cheese, crumbled (1 cup)
Preparation
In small bowl, mix shallot, vinegar and salt; let stand at least 10 minutes to soften. Stir in oil and mustard with whisk.
In large bowl, toss spinach, arugula and celery leaves. Add apple and cheese. Drizzle with vinaigrette; toss. Serve immediately.
