Baby Spinach Salad With Thyme And Dijon Vinaigrette

Recipe Ingredients

1 1/2 cups	219g / 7.7oz	Shredded Swiss cheese
1		Bag baby spinach - (12 oz)
1		Red apple - cored, and (small) thinly sliced
1		Lemon wedge
3 sections		Fresh thyme - (to 4) - leaves stripped From stems and chopped
1 teaspoon	5ml	Dijon mustard - (rounded)
1 1/2 tablespoons	22ml	Red wine vinegar
1/4 cup	59ml	Extra-virgin olive oil

Recipe Instructions

Heat a nonstick skillet over medium-high heat. Add shredded Swiss in small, 2-inch piles to the hot skillet. When the cheese fries to a light golden color at the edges, about 1 minute, and can be moved with a thin spatula, turn the cheese rounds, cook another 15 seconds, then remove rounds from the skillet and transfer rounds to a work surface to cool.

The cheese crisps will cool within a minute or so. Repeat to form 12 to 16 crisps, 3 or 4 per salad. Crisps may also be flavored with cracked black pepper and chopped thyme or other herbs.

Place spinach in a bowl. After slicing your apple, squeeze a wedge of lemon over the slices to keep them from browning. Toss apples with spinach.

For dressing, combine thyme, Dijon mustard and vinegar with a whisk. Stream in olive oil while continuing to whisk dressing. Pour dressing over the salad and toss to coat greens and apple evenly. Pile salad onto cheese rounds and serve.

Source:
"30 MINUTE MEALS with Rachael Ray - (Show # TM-1B49) - from the TV FOOD NETWORK"

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