Spinach salad w/ apple hazelnut dressing

Light salad for the hot summer. From my local newspaper.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 8  ounces  apple juice
• 2  cloves  chopped garlic
• 2  teaspoons Dijon mustard
• 1  tablespoon sherry wine vinegar
• 1⁄8 teaspoon Worcestershire sauce
• 1⁄8 teaspoon Tabasco sauce
• 1  lemon, juice of
• 6  ounces extra virgin olive oil
• 3  tablespoons  toasted chopped hazelnuts
• 3  bunches fresh spinach, well washed and drained
•  salt and pepper
• 1⁄2 medium red onion, sliced
• 1  apple, sliced

Directions

1. In saucepan on high heat, cook apple juice until it is reduced till only 1/4 cup remains.
2. This should take approximately 15 minutes.
3. Pour reduced juice into a non-reactive bowl and let cool.
4. When cool, mix in garlic, mustard, vinegar, worcestershire, tabasco and lemon juice.
5. Whisk olive oil in slowly, add nuts and salt and pepper to taste.
6. Rip spinach into bite sized pieces and place in serving bowl.
7. Pour dressing over spinach and toss.
8. Garnish with onion and apple.
9. ENJOY!