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apple spinach salad with dried cherries and toasted walnuts
2 Opal® apples
5 ounces baby spinach
1/3 cup dried tart cherries
3 tablespoons extra virgin olive oil
2 tablespoons white balsamic vinegar
2 teaspoons fresh thyme or 1/2 teaspoon dried thyme, crushed
1 teaspoon freshly grated lemon zest
1/3 cup (about 2 ounces) crumbled goat cheese
1/2 cup chopped walnuts, toasted
Core Opal® apples, cut into thin slices (about 16 per apple)
Place spinach in a large bowl; remove long stems and bruised leaves. Add cherries and half of apples
Whisk together olive oil, vinegar, thyme, lemon zest, salt, and ground pepper to taste.
Toss spinach, half of apples and dried cherries with just enough dressing to coat.
Top with sliced apples, cheese and walnuts.
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