Ribboned Raw Salad

Ingredients
Vinaigrette
- 1 shallot, peeled and finely sliced
- ½ cup (125 ml) white wine vinegar
- 1 tbsp (15 ml) whole grain mustard
- 1 tbsp (15 ml) wildflower honey
- 1½ cups (375 ml) extra virgin olive oil
- Flaked sea salt, to taste
- Fresh ground black pepper, to taste
Salad
- 2 SweeTango® apples, cored and ribbon-cut
- 1 cucumber, trimmed and ribbon-cut
- 4 heirloom carrots, peeled, trimmed, and finely sliced using a peeler
- 4 radishes, rinsed, trimmed, and finely sliced
- 4 cups (1 l) arugula, rinsed and spun or pat dry
- 2 stalks of fresh mint, rinsed and leaves stripped
- 1 cup (250 ml) almond slices, lightly toasted
- Extra virgin olive oil, to taste
- Flaked sea salt, to taste
- Fresh ground black pepper, to taste
Instructions
Vinaigrette
- In a mixing bowl vinegar, mustard, honey, salt and pepper, whisk to incorporate. Slowly pour olive oil into mixture, whisking to emulsify, check seasoning to taste.
Salad
- Gently combine ingredients on a platter or divide between 4 plates. Dress with vinaigrette and enjoy!