Five-Step Fall Salad with Honey-Dijon Vinaigrette

It’s apple season! Bur instead of putting those forbidden fruits to use in pies and tarts, my laziness and general dislike for cleaning lots of mixing bowls and pots post-baking has compelled me to throw them into just about every kind of salad I’ve been having. Out of the 29382893 various incarnations of fall salads I’ve tinkered with in the past month, this simple gem proves the perfect balance of tart, crunchy, sweet and satiating.

Also, I feel like saying I made it with a H-D vinaigrette makes it sound classy and challenging, when really it’s as simple as dumping a few things into a bowl and stirring vigorously. Behold:

Ingredients:
for salad
mixed greens
cherry tomatoes
hearts of palm
red chile pepper flakes
salt and pepper
for dressing
extra virgin olive oil
apple cider vinegar
raw honey
dijon mustard
fresh lemon juice
Ingredients:
for salad
mixed greens
cherry tomatoes
hearts of palm
red chile pepper flakes
salt and pepper
for dressing
extra virgin olive oil
apple cider vinegar
raw honey
dijon mustard
fresh lemon juice
Add salad ingredients to a large bowl. Combine dressing ingredients in small bowl and stir vigorously. Drizzle generously over salad. Inhale.

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