Dressing:
1 tablespoons lemon juice (15ml)
2 tablespoons balsamic vinegar (30ml)
¼ cup olive oil (60ml)
1 teaspoon honey (5ml)
Salt and pepper to taste
Salad:
4 cups baby spinach cleaned (1litre)
1 cup pitted Bing cherries (250ml)
1 cup peeled chopped gala apple (250ml)
½ cup toasted walnut halves (125ml)
½ cup of Gorgonzola cheese, sliced thin (125ml)
Chill 6 medium salad bowls in refrigerator for 30 minutes.
In a small bowl whisk together dressing ingredients. Season with salt and pepper.
Place the cleaned spinach in a large bowl and gently toss with dressing.
Divide spinach into 6 chilled serving bowls and top with cherries, nuts, apples and Gorgonzola cheese slices.
Serve with crusty bread.
Note: to slice pieces of cheese, warm knife with hot water, wipe dry and slice cheese. .
Yield: 6 servings
