Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then thinly slice shallot. Core, then cut apple into 1/2-inch pieces. Whisk together vinegar, 2 tsp oil and 1/4 tsp sugar (dbl both for 4 ppl) in a large bowl. Add shallots. Season with salt and pepper, then toss to coat. Set aside.

Cut ciabatta into 1-inch pieces. Add ciabatta, garlic puree and 1 tsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Bake in the top of the oven, stirring halfway through, until ciabatta is light golden, 10-12 min.

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then apples. Cook, stirring often, until apples are golden-brown, 2-3 min. Transfer apples to a small bowl. Set aside.

Pat salmon dry with paper towels. Season with salt and pepper. Reheat the same pan over medium-high. When hot, add 1 tsp oil (dbl for 4 ppl), then salmon, skin-side down. Pan-fry until golden-brown and cooked through, 3-4 min per side.**

Add spinach, apples, croutons, dried cranberries and half the feta to the bowl with marinated shallots. Season with salt and pepper, then toss to coat.

Divide salad between plates. Top with salmon. Sprinkle remaining feta over top.