Serves
4
INGREDIENTS
- 2 pc cored and ribbon-cut apples
- 2 pc trimmed and ribbon-cut persian cucumbers
- 4 pc peeled, trimmed, and finely sliced using a peeler heirloom carrots
- 4 pc rinsed, trimmed, and finely sliced radishes
- 4 cups rinsed and spun or pat dry arugula
- 2 pc rinsed and leaves trimmed fresh mint
- 1 cup toasted almond slices
- to taste extra virgin olive oil
- to taste flaked sea salt
- to taste fresh ground black pepper
Vinaigrette
- 1 pc peeled and finely sliced shallot
- 1/2 cup white wine vinegar
- 1 tbsp whole grain mustard
- 1 tbsp wildflower honey
- 1 1/2 cup extra virgin olive oil
- to taste flaked sea salt
- to taste fresh ground black pepper
METHOD
Ribboned Raw Salad
1. Gently combine ingredients on a platter or divide between four plates, dress with vinaigrette.
White Wine Vinaigrette
1. In a mixing bowl: vinegar, mustard, honey, salt and pepper, whisk to incorporate
2. Slowly pour olive oil into mixture, whisking to emulsify, check seasoning
