Recipe

1 small shallot chopped

1 tablespoon grainy Dijon mustard

5 tablespoon red wine vinegar

3 tablespoon olive oil

3/4 teaspoon salt

1/2 teaspoon ground black pepper

1/2 tablespoon white granulated sugar

For the salad

1 head of romaine lettuce (younger, light green leaves)

1 cup of red cabbage shredded

1 honey crisp apple

1 borsch pear

a handful of honey roasted pecans

1/4 cup cherry tomatoes

Directions

In a bowl or magic bullet, whisk together the sugar, shallots, mustard, red wine vinegar, olive oil, salt and pepper. Taste if you think you want it sweeter, add a pinch more. The vinegar has a bit of bite to it. Refrigerate the dressing for 30 minutes before use.

Thinly chop your lettuce and add to a big bowl along with cabbage, apple, tomatoes and pear. Toss with the dressing.

When you have plated your salad, top it with pecans. Enjoy!

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