Ribboned Raw Salad

By Chef Jonathan Collins recipe for SweeTango Apples

Prep time 15 min
Serves 4
Skill Easy

Ingredients

Vinaigrette

  • 1 Shallot, peeled and finely sliced
  • ½ cup (125 mL) White Wine Vinegar
  • 1 tbsp (15 mL) Whole Grain Mustard
  • 1 tbsp (15 mL) Wildflower Honey
  • 1½ cups (375 mL) Extra Virgin Olive Oil
  • Flaked Sea Salt, to taste
  • Fresh Ground Black Pepper, to taste

Directions

  1. In a mixing bowl vinegar, mustard, honey, salt and pepper, whisk to incorporate. Slowly pour olive oil into mixture, whisking to emulsify, check seasoning to taste.
  2. Salad 2 SweeTango Apples, cored and ribbon-cut 1 Cucumber, trimmed and ribbon-cut 4 Heirloom Carrots, peeled, trimmed, and finely sliced using a peeler 4 Radishes, rinsed, trimmed, and finely sliced 4 cups (1 L) Arugula, rinsed and spun or pat dry 2 stalks of fresh Mint, rinsed and leaves stripped 1 cup (250 mL) Almond Slices, lightly toasted Extra Virgin Olive Oil, to taste Flaked Sea Salt, to taste Fresh Ground Black Pepper, to taste
  3. Instructions: Gently combine ingredients on a platter or divide between 4 plates. Dress with vinaigrette and enjoy!
  4. Yields: 4