Stacked Apple Spinach Salad

by Chef Bill Poirier

Serves 4

Ingredients

• 4 small Macintosh apples, cored
• 4 cups baby spinach leaves
• 1/2 cup walnuts, halved and toasted
• 3/4 cup blue cheese, crumbled
• 1/4 cup red onion, julienned
• 1/2 cup extra virgin olive oil
• 1/4 cup cider vinegar
• salt and pepper to taste
• 8 strips pepper bacon, cooked
• 8 sea scallops, seared

Directions

1. Thinly slice each apple horizontally into eighth inch pieces, and keep together to retain the apple shape.
2. Alternately arrange layers of apple slices and spinach leaves to reform the apple stack, using one whole apple and 1 cup of the spinach per serving.
3. Sprinkle each salad with a quarter of the walnuts, blue cheese and onion slices. Then, drizzle the salads with oil and vinegar.
4. Garnish each portion with the bacon and scallops, and then season with salt and pepper.

 

Calendar

 

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