fresh raw ribboned salad with SweeTango apple slices

Ribboned Raw Salad

Author: Chef Jonathan Collins recipe for SweeTango Apples


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

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 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

Gently combine ingredients on a platter or divide between 4 plates. Dress with vinaigrette and enjoy!


Yields: 4



Chef Collins has cooked for Prime Minister’s, Presidents, Billionaires, Celebrities and Royalty, and now he’s cooking with SweeTango! Since graduating Le Cordon Bleu, Jonathan has developed a signature style by blending North American, European and Asian influences with a French foundation and distinct Canadian identity, emphasizing fresh, local, seasonal ingredients. For Jonathan, it’s about fewer ingredients, simple recipes, better techniques, and a return to passionate, healthy and simple cooking.