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. Peel, then mince or grate garlic. Whisk together vinegar, 1 tbsp 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 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 shallots and dressing. Season with salt and pepper , then toss to coat.

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