But I guess I never posted about this recipe on the blog! Oversight!
And I actually didn't make this recipe again until last week! I'm not sure why it took me so long to get back to it. Yes, it's gluten-free! But maybe it's because I like it more than my husband. He's not a fan of hard-boiled eggs.
The dressing is really easy to whip up. I left out the shallots and just whisked the apple cider vinegar with the maple syrup and dijon mustard in a saucepan that had been heating up on medium heat for a few minutes.
You can also put chives and pickle slices on top, but I didn't have any chives this time and I don't like the sliced butter pickles. I'm more of a sweet gherkins girl myself. Also, I needed to use more baby spinach. Don't know why I was so stingy this time!