Makes 6 servings. Difficulty
For the dressing: 1 Tablespoon maple syrup 1 teaspoon red wine vinegar 1/4 teaspoon gf Dijon mustard 1 Tablespoon extra-virgin olive oil 1 Tablespoon fresh chives, minced Salt and freshly ground black pepper
For the salad: 2 slices of bacon, cooked and crumbled 1 Granny Smith apple, sliced thin 1/4 cup thinly sliced red onion 1/2 red bell pepper, thinly sliced 2 Tablespoons Italian parsley leaves 6 oz. fresh spinach, rinsed and patted dry
In a small bowl, whisk together the maple syrup, red wine vinegar, and gf Dijon mustard. Gradually add the olive oil, whisking constantly, until the mixture is emulsified. Adjust seasonings to taste with salt and freshly ground black pepper.
Place the apple, onion, red bell pepper, Italian parsley and fresh spinach in a large salad bowl and toss. Drizzle with the vinaigrette and toss again to coat. Serve immediately.