2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
3 tablespoons olive oil
2 tablespoons water
1 shallot, minced (about 3 TBSP)
1/4 cup sunflower seeds, hulled
1 (6 ounce) bag Baby Spinach
1 large apple, very thinly sliced
1/2 cup Roquefort cheese
Make Vinaigrette. Combine vinegar, honey, salt, and pepper in a small bowl. Whisk in oil and water to emulsify. Stir in minced shallots.
Make Salad. Place sunflower seeds in medium skillet. Toast over medium heat 5-6 minutes or until browned and fragrant. Transfer to small bowl and let cool.
Thinly slice 1 large apple leaving peel on the apple for color. Use one large tart apple or two small contrasting flavors of apple.
Just before serving, toss baby spinach, thinly sliced apple, crumbled roquefort, and cooled sunflower seeds with vinaigrette. Divide among salad plates and serve.