Ingredients Jump to Instructions ↓

  1. 1 1/2 cups shredded Swiss cheese

  2. 1 sack,

  3. 12 ounces, baby spinach or 3/4 pound from bulk bins

  4. 1 small red apple , cored and thinly sliced

  5. 1 wedge lemon

  6. 3 or 4 sprigs fresh thyme , stripped from stems and chopped

  7. 1 rounded teaspoon Dijon mustard

  8. 1 1/2 tablespoons red wine vinegar, eyeball it

  9. 1/4 cup extra-virgin olive oil, eyeball the amount

Instructions Jump to Ingredients ↑

  1. Heat a nonstick skillet over medium high heat. Add shredded Swiss in small, 2-inch piles to the hot skillet. When the cheese fries to a light golden color at the edges, about 1 minute, and can be moved with a thin spatula , turn the cheese rounds, cook another 15 seconds, then remove rounds from the skillet and transfer rounds to a work surface to cool. The cheese crisps will cool within a minute or so. Repeat to form 12 to 16 crisps, 3 or 4 per salad. Crisps may also be flavored with cracked black pepper and chopped thyme or other herbs . Place spinach in a bowl. After slicing your apple, squeeze a wedge of lemon over the slices to keep them from browning. Toss apples with spinach. For dressing , combine thyme, Dijon mustard and vinegar with a whisk. Stream in olive oil while continuing to whisk dressing. Pour dressing over the salad and toss to coat greens and apple evenly. Pile salad onto cheese roundss and serve.


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