Baby Spinach Salad with Swiss Cheese Crisps

This one again is not one I have tried but I have always wanted an excuse to try it. Better now then never...so feedback is appreciated on this one. It is from Rachel Rays Cook book. Of course I changed a few things:)

1 1/2 cups shredded swiss cheese
1 pack baby spinach - or a large container at the salad bar
1 small red apple, cored and thinly sliced
1 bunch of strawberries, or any of your favorite berry
1 wedge of a lemon
3-4 sprigs of thyme, stripped from stem and chopped...or a dash of grounded thyme
1 tsp. dijon mustard
1 1/2 tblsp red wine vinegar
1/3 cup extra virgin olive oil

1) Heat nonstick skillet over med-high heat. Add shredded cheese in small piles to the hot skillet. When the cheese fries to a light golden color at the edges, about 2 mins, move with a spatula, turn the cheese rounds and cook another 15-20 seconds then remove from skillet. Repeat...you will want 3 or 4 per salad.

2) Place spinach in bowl. After slicing your apple squeese lemon juice over so it won't turn brown. and toss apple and berries into salad.

3) For Dressing, combine thympe, dijon, and vinegar with whisk. Stream in olive oil while continuing to whisk dressing. Pour over the salad and toss to coat grees and fruit evenly.

4) Serve and top with cheese crisps.

Enjoy!