Maple Spinach Salad
Pure maple syrup adds body and rich flavor to the dressing, providing a perfect counterpoint to the smoked cheese.
12 cups torn mature spinach leaves or baby spinach
3 mini cucumbers, sliced on the bias
2 tablespoons extra-virgin olive oil
1 medium shallot, finely chopped
¼ cup cider vinegar
2 tablespoons pure maple syrup
¼ teaspoon salt
¼ teaspoon ground pepper
¼ cup shredded smoked cheese, such as Gouda or Cheddar
¼ cup chopped pecans, toasted
Salt and pepper to taste
1/2 tsp. Dijon mustard
1 Tbsp. white wine vinegar
2 Tbsp. oil
3 Tbsp. pure maple syrup or organic syrup
Toss spinach and cucumbers in a large serving bowl.
Heat oil in a small skillet over medium-low heat. Add shallot and cook, stirring often, until softened, 4 to 5 minutes. Add vinegar and maple syrup; bring to a boil. Stir in salt and pepper.
Immediately pour the dressing over the spinach and cucumbers. Toss and sprinkle with cheese and pecans. Serve immediately.