This sweet and tangy apple cider vinaigrette dressing made with fresh shallots is drizzled over a winter salad of crisp iceberg lettuce, sweet apples, candied walnuts, and tangy soft crumbled chèvre.
Author:Amanda MacArthur
Prep Time:20 minutes
Total Time:20 minutes
Yield:3/4 cup1x
Category:Salads & Dressings
Ingredients
Scale
For the salad:
1/2 head of iceberg lettuce, chopped
1 cup red apple, chopped
1/2 cup candied walnuts
1/2 cup goat cheese, crumbled
For the dressing:
1 shallot, sliced thinly into rounds
2 tablespoons raw apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 cup olive oil
1 teaspoon lemon
Pinch of salt
Ground pepper
Instructions
Add your chopped lettuce to a serving bowl. Top with candied walnuts, chopped red apple, and crumbled goat cheese.
In a small bowl, add your thinly sliced shallot rounds, top with apple cider vinegar, and mix. Let sit and macerate for at least 10 minutes.
In the meantime, in a separate bowl combine Dijon mustard, honey, olive oil, and lemon. Whisk together until combined.
Add shallot mixture into the dressing and mix until combined. Add a pinch of salt and a few cranks of freshly ground black pepper.
Drizzle over the salad, using as much or as little as you like. Enjoy!
