Fall Spinach Salad

Ingredients:

• 16 oz, baby spinach
• 1/2, honeycrisp apple - thinly sliced
• 1 medium, shallot - thinly sliced
• 1/3 cup, sliced almonds
• 1/4 cup, dried cranberries
• 1/4 cup, feta - crumbled
• 1/4 cup, il Fustino Autumn Harvest Vinegar
• 1/3 cup, il Fustino Taggiasca Extra Virgin Olive Oil
  
• 1 tbsp, Dijon mustard
• salt and pepper - to taste

Directions:

Start by preparing all of your ingredients: thinly slice the apple and shallot and wash and pat dry your spinach.

In a large mixing bowl, arrange the spinach, apple, shallot, sliced almonds and dried cranberries. Sprinkle crumbled feta cheese over the top.

For the dressing: whisk together the Autumn Harvest Vinegar, Taggiasca EVOO and Dijon until smooth. Season to taste with salt and pepper. 

Add the dressing to the salad and toss to coat. Serve and enjoy!