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!
