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.
Sweet Apple Salad for Four
Grainy Mustard Vinaigrette
2 tbsp apple cider vinegar
½ cup good quality extra virgin olive oil
1 tbsp grainy mustard (or Dijon)
1 tablespoon maple syrup
1/2 teaspoon sea salt
a few grinds of pepper
Combine all dressing ingredients in a jar with a tight lid and shake well to combine. Can be made ahead and stored in refrigerator.
4 cups 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 crumbled chèvre
1 cup toasted walnuts
- 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.