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Prep Time: 10 minutes, Serves 4 Lemon Thyme Vinaigrette 1/4 cup Extra Virgin Olive Oil 2 Tbsp. fresh lemon juice 1 tsp lemon zest 2 cloves garlic, minced 1 tsp Dijon Mustard 1 tsp Kosher salt freshly cracked black pepper to taste 1 Tbsp. fresh thyme Place all ingredients in blender. Pulse to emulsify. Pour into glass container. Chill until needed. Salad 12 ounce bag baby spinach, rinsed 3/4 cup walnuts or pecans, roughly chopped 1/2 cup cucumber, peeled and thinly sliced 1/4 cup aged gouda, shredded Toss ingredients together in a large bowl. Drizzle with vinaigrette. Toss to coat evenly. |
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