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1
Using an apple coring tool, remove cores from all apples, and leaving skin on, slice each into 1/2 inch to 3/4 inch thick rings.
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2
Putting the onion on its side, slice it into circular slices approximately 1/2 inch thick.
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3
Take care to keep the onion slices intact, do not let them fall apart into rings.
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4
See Marinade for next steps.
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5
Return to these directions after making the marinade.
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6
Preheat barbecue to medium high heat and distribute apples and onions proportionately on grill surface.
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7
Grill each side for about 1 to 1 1/2 min.
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8
Don't over cook.
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9
Remove and let cold in fridge.
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10
Prepare vinaigrette.
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11
When ready to serve, place bed of spinach in a large salad bowl, and place onion rings (separate these now) and apple rings on top of spinach.
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12
Top dress with dressing.
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13
Marinade For The Apples And Onions:Add in apple and onion slices to a mixing bowl.
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14
Add in lemon juice (this prevents the apple flesh from turning which ugly brown), salt & pepper, garlic, extra virgin olive oil, parsley and chives.
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15
Toss gently by hand but don't separate onion slices by accident.
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16
Let sit for only 2-3 min.
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17
Sun-Dry Cherry And Walnut Dressing:Prepare dressing by combining ingredients in small mixing bowl.
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18
Mix well with a whisk.
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19
Set in refrigerator till meal is about to be served.
