The key to this recipe is paper-thin shavings of onion. The bite from the onion replaces the acid in traditional vinaigrette. If you want more acid, a splash of sherry vinegar or lemon won’t hurt a soul. A super sharp knife is essential. You can also use a Japanese mandolin to shave quickly, but watch your fingers. The sunflower seeds are not necessary, but provide a third form of richness to make the salad feel hearty and like a meal.

• 1 bunch spinach, stemmed and washed
• 1 yellow storage onion
• handful of dried cherries
• 4oz Leelanau Cheese Raclette
• handful of toasted sunflower seeds (optional)
• splash of olive oil
• salt and pepper

1. Tip and tail (cut off the top and bottom of) the onion and slice in half vertically. Peel the paper skin away and place the flat side of the onion down with the cut ends north and south on the cutting board. Slice across the onion making slivers instead of half moons.
2. With a vegetable peeler, shave wide ribbons of Raclette.
3. Toss all ingredients together reserving a few shavings of cheese to garnish at the end. Taste and adjust the seasoning and the amount of olive oil.
4. Lay the salad out on a flat platter and then top with the a few more shavings of Raclette.