Salads The easiest, simplest yet mot delicious salad, particularly when spinach is in season and you can get your hands on the good variety. To elevate it, I make my own candied walnuts for a delightful crunch, caramelized onions, and apples – a stereotypical fall salad, but one that does me so good! The vinaigrette is a classic mustard, olive oil and lemon juice – this is standard in my home, and always a jarful stored in the fridge. This is perfect to accompany a barbeque, on its own for a healthy lunch or dinner. The Recipe Serves Ingredients 2 cups, baby spinach leaves handful of crumbled cheese of your choice handful of dried cranberries 1 apple, chopped Candied walnuts: ½ cup walnuts ½ cup sugar Caramelised onions: 1 onion, finely sliced 1 tsp olive oil 1 tbsp balsamic vinegar 1 tsp sugar ½ tsp salt Vinaigrette: 4 tbsp olive oil 2 tbsp mustard 1 tbsp lemon juice ½ tbsp honey ½ tsp grated garlic 1 tsp salt 1 tsp pepper Instructions Walnuts: Take a small pot and place on medium heat Pour the sugar and swirl the pot from the handle to distribute evenly Keep a watch and as it starts melt swirl the pot again – do not stir with a spoon Once the sugar has caramelized, turn off the heat and throw in the walnuts and stir to coat Transfer the walnuts onto parchment paper and allow to cool completely Sprinkle some sea salt over if you like Onions: In a medium pan, heat the olive oil and add the onions to sauté and salt Continue stirring and allow the onions to cook until translucent Then add the vinegar and sugar and cook further until caramelized Vinaigrette: Add all the ingredients together and whisk Refrigerate until ready to use Salad Assembly: Toss all the ingredients together and add 2-3 tbsp of the dressing as per your liking Tip: To pre-plan, cut the apples and toss in dressing and squeeze of lemon and store covered refrigerated until ready to use.