Recipe by Chef Jonathan Bardzik
A vinaigrette with honey for sweetness, Dijon mustard for earthiness and a little heat, and floral coriander show off tender Salanova lettuces and sugary, early-season apples. Toasted pepitas add crunch and warm, nutty flavor.
2 cups of salanova lettuce mix
1 garnish kit
1 early-season apple like Honeycrisp or Ginger Crisp, thinly sliced
1/4 cup toasted pepitas (hulless pumpkin seeds)
1 shallot, finely mined
1/3 cup apple cider vinegar
2 tsp honey
1 tsp Dijon mustard
1 tsp ground coriander
2/3 cup olive oil – the good stuff!
1) Make vinaigrette: In a medium bowl combine shallot, vinegar, honey and mustard. Season with salt and pepper. Whisk and let sit for 15-20 minutes while flavors combine. When ready to dress salad, drizzle in oil, while whisking, to form a creamy emulsion.
2) Assemble salad: combine Salanova mix and garnish kit in a medium bowl. Dress lightly. In a separate bowl, dress apple slices. Plate salad greens, top with apple slices and sprinkle pepitas over the top.
TIP: The balance of acidity and fat in a vinaigrette depends on the ingredients you are dressing. For this salad with mildly bitter greens and sweet, early-season apples, you may want an extra splash of vinegar, while arugula and bitter walnuts would benefit from an extra splash of olive oil.