For the vinaigrette:
1/4 cup extra-virgin olive oil
1/2 tsp. curry powder
1/4 tsp. ground cumin
1 medium clove garlic, minced (about 1 tsp.)
2-1/2 Tbs. fresh lemon juice (from 1 large lemon)
Kosher salt and freshly ground black pepper
1 Tbs. Grated Parmesan Cheese
For the salad:
1/2 cup whole almonds
10 cups loosely packed baby spinach leaves, washed and dried
1 small red apple (preferably Gala or McIntosh), cored and thinly sliced
1 small tart green apple (preferably Granny Smith), cored and thinly sliced
Make the vinaigrette:
In a small saucepan or skillet, heat the olive oil, curry powder, cumin, and garlic over medium-low heat until sizzling and very fragrant, 1 to 2 minutes. Set aside until cool. Whisk in the lemon juice, cheese, and season to taste with salt and pepper.
Make the salad:
Scatter the almonds on a baking sheet and bake in the oven until lightly browned and fragrant, 8 to 12 minutes. Remove from the oven and let cool. Chop coarsely.
In a large bowl, toss the spinach, apples, and almonds with enough of the dressing to coat lightly.