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Shaved Brussel and Spinach Salad with Apple Cider Vinaigrette


  • 3 large handfuls of spinach
  • 2 handfuls of raw shaved brussel sprouts
  • 1 pear, chopped
  • 1/2 cup candied walnuts
  • 2 tablespoons crumbled gorgonzola


  • 1/4 cup apple cider vinegar
  • 2 tablespoons olive oil
  • 1 shallot, chopped
  • 1 tablespoon dijon mustard
  • salt and pepper


  1. Combine vinaigrette ingredients in a jar and shake until combined. Set aside. In a large bowl combine spinach and brussel sprouts. Spoon on dressing 1 tablespoon at a time until it is dressed how you like it. Top with chopped pear, walnuts and gorgonzola.