SPINACH SALAD WITH APPLE AND FETA

Serves: 8

1/4 cup (60 mL) white wine

■ vinegar

2 tbsp (30 mL) finely chopped ■ green onion

2 tbsp (30 mL) chopped fresh ■ parsley

1 1/2 tsp (7.5 mL) Dijon mustard ■ 1/2 tsp (2.5 mL) sugar ■

1/4 tsp (1 mL) oregano, crumbled ■

1/4 tsp (1 mL) salt ■

1/8 tsp (0.5 mL) freshly ground ■ pepper

1 clove garlic, crushed ■

2 tbsp (30 mL) oil ■

8 cups (2 L) baby spinach ■ 1 red apple, thinly sliced ■

1/2 cup (125 mL) crumbled ■ feta cheese

To prepare dressing, whisk together first 9 ingredients (vinegar through garlic) until combined. Gradually whisk in oil until blended. Combine spinach, apple and cheese in a bowl. Add dressing and toss to coat. Sprinkle with Candied Walnuts (see below). Serve immediately.

CANDIED WALNUTS

2 tbsp (30 mL) sugar ■ 2tbs p(30mL)warmw ater ■ 1 cup (250 mL) walnut pieces ■

1. Combine sugar and water in a bowl. Stir until most of sugar is dissolved; sugar will not dissolve completely. Add walnut pieces and toss to coat.

2. Transfer walnuts to a greased 9-inch (23-cm) square baking pan. Bake at 325 F (160 C), stirring occasionally, until liquid is evaporated and walnuts are lightly toasted and glazed, about 20 minutes; cool.

3. Store in an airtight container in a cool dry place for up to 2 days. Use as a topping for salads. Makes about 1 cup (250 mL).