A refreshing and crunchy salad combining the tang of green apples with the richness of walnuts.
Toast the walnut pieces in a dry skillet over medium heat until fragrant, about 2 minutes.
Keep stirring the walnuts to avoid burning them.
In a small bowl, whisk together the olive oil, cider vinegar, and Dijon mustard until well combined.
Taste the dressing and adjust the seasoning if needed.
Core the apple and slice it into thin matchsticks.
Use a sharp knife for precise cuts.
In a large bowl, toss the spinach with the dressing until evenly coated.
Ensure all spinach leaves are coated for consistent flavor.
Divide the dressed spinach among serving plates and top with apple matchsticks and toasted walnuts.
Arrange the toppings evenly for a visually appealing presentation.
Serve the salad immediately and enjoy.
Serve with a slice of crusty bread for a complete meal.
