The beauty of simplicity. Market greens, shavings of parmesan and a touch of apple. The perfect Spring salad when paired with champagne vinaigrette.
I used Dumangin champagne vinegar (available at Williams-Sonama) to create the dressing. If you can’t find champagne vinegar, a raw organic apple cider will work equally as well. However, the more acidic the vinegar, the more oil needed to balance it. Start with equal parts then add more olive oil as needed. I’ve recommended a 2:1 ratio for this recipe.
Taking inspiration from Donna Hay, serve the dressing in individual glass bottles.
Olives and roasted artichokes can be added for a more robust salad.
- 4 cups organic mixed greens
- 1/2 green apple- cored and thinly sliced
- 1/4 c pinenuts, lightly toasted
- 8 shavings of parmigiano-reggiano
- 8 black olives
- 2 artichokes, roasted & halved
- 1 tbl champagne vinegar
- 2 tbl EVOO
- 1 tsp dijon mustard
- sea salt
Wash organic greens and add to individual serving bowls. Top with all other ingredients.
To make the dressing, combine EVOO, vinegar and mustard in a small jar. Whisk for 30 seconds until oil has emulsified. Add sea salt as desired.
Pour dressing into individual glass bottles and serve with salad.