INGREDIENTS
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2 tablespoons olive oil
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1 tablespoon cider vinegar
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1 teaspoon Dijon mustard
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Salt and freshly ground pepper
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5 ounces baby spinach leaves (about 5 cups lightly packed)
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1 Granny Smith apple
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1/3 cup walnut pieces, toasted in a dry skillet over a medium-high flame until fragrant, about 2 minutes