For some people it's time to resist another slice of Vasilopita or a pie but for others the large feast isn't over! This recipe that Greek Debt to Gastronomy suggests is for everybody! Easy-to-do, gourmet and really delicious!
250 gr. fresh spinach
1 red apple
1/2 cup hazelnuts
For the vinaigrette dressing
4 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp honey
1 tbsp mustard
On a baking pan roast the hazelnuts stirring occasionally for some minutes. You'll know they are done when they lightly browned. Be careful not to overcook them. Wash the spinach under running water well and transfer it to a colander. and apple very well. Let the spinach in colander to drain.The spinach should be torn with hands. Wash the apple and cut into thin slices. For the vinaigrette dressing simply mix all ingredients together until combined.
Optionally in a bowl, toss the hazelnuts with half of the dressing to soften them. Set aside for some minutes.
To assemble the salad, place the spinach, the spinach and the hazelnuts in a serving dish. Pour the dressing over the salad. Toss to coat evenly. Salt and serve! Bon Appetit!