Vinaigrette adapted from myrecipes.com.
10 ounces mixed salad greens
1/2 cup julienned radish
1/2 cup julienned carrot
1/2 cup julienned apple (use a tart one like Granny Smith)
1/4 cup toasted pecan halves
1 tsp chopped fresh rosemary
2 shallots, finely chopped (about 1/3 cup)
3 Tbsp extra virgin olive oil
1/2 cup chopped toasted pecans (I used my Zyliss food chopper.)
3 Tbsp apple cider vinegar
1 Tbsp Dijon mustard
1 Tbsp raw honey
1 tsp ground cinnamon
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
1/4-1/2 cup water
- Warm olive oil in a medium saucepan over medium heat. Saute shallots for 3 minutes.
- Stir in remaining ingredients, starting with 1/4-1/2 cup of water and increasing, if needed to reach your desired consistency. Reduce heat to low and let simmer for 2-3 minutes.
- Toss salad ingredients in a large bowl. Divide evenly among smaller bowls (or serve family style).
- Drizzle with vinaigrette and toss to coat.