Apple, Celery and Bleu Cheese Salad with Almonds

This recipe goes with the mushroom bisque post, since I served them together. I think the recipe is based on the Waldorf salad. The original recipe I worked from is located here, but this is how I prepared it ...

Ingredients
1 med./large apple (~8 oz.) such as Pink Lady, Granny Smith, Braeburn, cored and cut into small dice
2 stalks celery cut into small dice
2 oz. crumbled bleu or roquefort cheese -- I used the pre-packaged crumbles, which aren't very good; they're really salty. They work in a pinch, but it might be a good idea to use less salt with them.
1 Tbsp. plain yogurt + 1 Tbsp. mayonnaise -- you can also use 2 Tbsp. mayo, if you like
1 Tbsp. freshly squeezed lemon juice
Kosher salt
Freshly cracked black pepper
1/2 c. raw slivered almonds
2-3 c. fresh baby spinach leaves, for serving

Directions
Preheat oven to 350 F; place raw almonds on cookie sheet and toast in oven for 5 minutes. Remove and let cool.

Mix diced apple, celery, and bleu cheese in mixing bowl, sprinkle with lemon juice and mix. If using yogurt and mayo, mix in small ramekin or bowl, and then add to celery/apple/cheese mixture. Combine well. Add salt and black pepper to taste, and mix in almonds. Evenly divide baby spinach onto 3-4 plates and top with apple-celery salad.

Jessica