1 cups shredded Swiss cheese
1 bag (12 ounces) baby spinach
1 small red apple, cored and thinly sliced
1 wedge lemon
3-4 sprigs fresh thyme, stripped from stems and chopped
1 rounded teaspoon Dijon mustard
1 Tablespoon red wine vinegar
Cup extra-virgin olive oil
Heat a nonstick skillet over medium high heat, add shredded Swiss in small 2-inch piles to the hot skillet. When the cheese fries to a light golden color at the edges, about 1 minute, and can be moved with a thin spatula, turn the cheese rounds, cook another 15 seconds, then remove rounds from the skillet and transfer rounds to a work surface to cool. The cheese crisps will cool within a minute or so. Repeat to form 12-16 crisps, 3-4 per salad. Place spinach in a bowl. After slicing your apple, squeeze a wedge of lemon over the slices to keep them from browning. Toss apples with spinach.
Combine thyme, Dijon mustard and vinegar with a whisk. Stream in olive oil while continuing to whisk dressing. Pour dressing over the salad and toss to coat greens and apple evenly. Pile salad onto cheese rounds and serve.