Flavourful salad a great side dish or main dish!
I love salads and this one will perk up any menu. It is inspired by a very popular dish at The Wooden Monkey, one of Halifax, Nova Scotia’s finest restaurants, dishing up excellent local organic fare. It would pair well with a hearty soup, a meat pie or even just a loaf of crusty bread. Look for daikon, also known as white radish, Japanese radish or lo bok, at any specialty produce store or your favourite Asian grocery.
Grainy Mustard Vinaigrette
- 2 tablespoons (30 mL) apple cider vinegar
- 1/2 cup (125 mL) good quality extra virgin olive oil
- 1 tablespoon (15 mL) grainy mustard (or Dijon)
- 1 tablespoon (15 mL) maple syrup
- 1/2 teaspoon (2.5 mL) sea salt
- a few grinds of pepper
- 4 cups (1 L) mixed baby greens
- 2 large apples, cored and thinly sliced
- 1/4 large daikon, peeled and julienned
- 1 large carrot, peeled and julienned
- 2 scallions (green parts only), thinly sliced
- 1 cup (250 mL) crumbled chèvre
- 1 cup (250 mL) toasted walnuts
- Prepare vinaigrette by putting all listed ingredients in a jar with a tight lid and shake well to combine. Can be made ahead and stored in refrigerator.
- Put prepared apples, daikon and carrots in a medium bowl and drizzle a little dressing over top; toss to coat uniformly and set aside. You can do this up to an hour before serving; this step will prevent the apple and daikon from browning.
- Wash and dry the greens; use them to line four broad individual salad bowls (soup plates work well for this).
- Place a small heap of the dressed fruit and vegetables on top of the greens in each bowl.
- Sprinkle with chèvre and walnuts. Drizzle a little bit more dressing on top.
- Put another heap of apples, daikon and carrots on top, then garnish with scallions.