3 - Belgian
Endive
2 - Granny Smith Apples
3 cups - Fresh Baby Spinach
1 cup - Spring Hill Honey Mustard Horseradish Quark Cheese
2 tsp. - Chopped Basil
¼ cup - Extra Virgin Olive Oil
¼ cup - Apple Cider Vinegar
Salt and Pepper to taste
Wash spinach and endive then pat dry. Cut the endive into ½ inch
rings. In a large bowl, place endive rings and spinach. Toss gently.
Slice the apples into thin wedges, about 1/8 inch in thickness. Add
these, along with the basil to the bowl and toss gently. Mix the olive
oil and vinegar in separate bowl. Add salt and fresh ground pepper to
taste. Splash on salad until all ingredients are lightly coated. Salad
can be served in one large bowl or individually plated. The last step
is to sprinkle the salad with dime size pieces of mustard quark cheese.