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Recipe courtesy of Rachael Ray.
1 10 oz. package of baby spinach
1/3 lb bleu cheese, crumbled
6 oz. walnut halves, toasted if desired
1/4 cup maple syrup
1-1/2 tablespoons cider vinegar
1/4 cup extra virgin olive oil
salt and pepper
Place spinach on a large platter. Top with bleu cheese and walnuts. Warm maple syrup in a small saucepan. (I nuked in microwave) Pour vinegar into a small bowl. Whisk oil into the vinegar in a slow stream. Whisk maple syrup into dressing in a slow stream. Pour dressing over the salad platter and toss. Season with salt and pepper.
Originally made and reviewed here.