Peppery Salad w/ Vinaigrette & Apple Salsa
4 oz of Mizuna, Peppercress, Baby Arugula or other peppery green
1 tbsp extra virgin olive oil
1 1/2 tsp lemon juice
1 tsp minced shallot
1/4 tsp salt
1/2 cup peeled, cored and diced Granny Smith apple
1/2 tbsp honey
1/2 tbsp apple cider vinegar
For the vinaigrette, mix lemon juice, shallot and salt in a small bowl. In a smooth, steady stream, whisk in olive oil. In another small bowl, mix honey and cider vinegar together. Add the diced apples and gently toss.
Toss vinaigrette and greens together. Plate salad and sprinkle with diced apples. Serves 2-4
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