Active Time
15 MIN
Total Time
25 MIN
Yield
Serves : 4
© David Malosh

How to Make It

Step 1    

Heat the oven to 350°. Toast the walnuts until golden brown, about 8 minutes. Let cool.

Step 2    

In a large frying pan, cook the bacon until it is crisp. Drain the bacon on paper towels and then crumble it.

Step 3    

In a small glass or stainless-steel bowl, whisk the vinegar with the mustard, salt, and pepper. Whisk in the oil.

Step 4    

In a large bowl, combine 2 tablespoons of the dressing with the chicken. Let sit for about 5 minutes so that the chicken absorbs the dressing. Add the walnuts, bacon, spinach, onion, apple, and the remaining dressing and toss.

Serve With

Warm garlic bread, served either plain or with a little Parmesan cheese, goes well with all the flavors here.

Suggested Pairing

This substantial fall salad, with its hearty flavors, will taste great with a Beaujolais or, for something off the beaten path, a fruity Pinotage from South Africa. In either case, chill the bottle for fifteen minutes or so before serving.

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