Vermont Spinach Salad - cooking recipe

Ingredients

1 lb. spinach
1 large hard-boiled egg
1/4 lb. extra sharp Cheddar cheese, grated
2 pinches kosher salt
1 large, firm red apple, cored
6 slices bacon, cooked until crisp
1/3 c. maple syrup
1/3 to 1/2 c. cider vinegar
freshly ground black pepper

Preparation

Wash, dry and stem spinach and place in a serving bowl.
Cut apple in half; cut each half into 1/2-inch chunks and add to spinach.
Chop egg and crumble bacon and add to spinach.
Toss until evenly distributed.
Add cheese and toss.
In a small saucepan, whisk together maple syrup and 1/3 cup vinegar.
Taste and add 1 to 2 more tablespoons vinegar, if desired.
Add salt and pepper.
Heat until warm.
Pour warm dressing over spinach; toss and serve immediately.
Serves 4 to 6.