1-1/2 pounds young, tender spinach leaves 2 medium red delicious apples 1/2 cup emmentaler cheese, grated 1/3 cup gf rice wine 1 teaspoon gf dijon mustard 1 cup olive oil Salt and fresh ground pepper
Directions
Wash spinach and place in a salad spinner.
Prepare vinaigrette: In a bowl, combine mustard and wine; blend well. Add olive oil in a stream, whisking until combined. Add salt and pepper to taste and whisk again.
Peel and shred apples quickly; combine with spinach and grated cheese.
Place in a salad bowl and toss with dressing. Serve immediately.
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