Baby Spinach Salad With Swiss Cheese Crisps Recipe

Ingredients for Baby Spinach Salad With Swiss Cheese Crisps

• 8 oz Swiss cheese, shredded
• 5 oz baby spinach
• Red Apple
• Lemon Wedge
• Fresh Thyme
• Dijon Mustard
• Red Wine Vinegar
• 1/4 cup extra virgin olive oil

How to Make Baby Spinach Salad With Swiss Cheese Crisps

1. Prepare the Swiss cheese crisps: Shred 8 oz Swiss cheese. Heat a large nonstick skillet over medium-high heat.
2. Drop rounded tablespoons (about 1 1/2 inches in diameter) of shredded Swiss cheese onto the hot skillet.
3. Cook for approximately 2 minutes per side, or until the cheese is golden brown and crisp. Use a thin spatula to carefully flip the crisps. Remove from skillet and place on a wire rack or plate to cool.
4. For extra flavor (optional): Sprinkle 1/4 teaspoon cracked black pepper and 1 teaspoon chopped fresh thyme onto the cheese as it melts.
5. Repeat steps 2-4 until all the cheese is used, creating approximately 12-16 crisps.
6. In a large bowl, combine 5 oz baby spinach with 1 medium thinly sliced apple. Squeeze 1/2 lemon juice over the apples to prevent browning.
7. In a small bowl, whisk together 1 teaspoon fresh thyme leaves, 1 tablespoon Dijon mustard, and 2 tablespoons white wine vinegar.
8. Slowly drizzle in 1/4 cup extra virgin olive oil while whisking constantly to emulsify the dressing.
9. Pour the dressing over the spinach and apple mixture. Toss gently to coat evenly.
10. Divide the salad among plates or bowls.
11. Top each salad with 3-4 crispy Swiss cheese rounds and serve immediately.