Ribboned Raw Salad

Description

  • Yields
    4 servings

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

  1. 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

  1. Gently combine ingredients on a platter or divide between 4 plates. Dress with vinaigrette and enjoy!