Sweet apple salad

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.

Ingredients

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

Salad

• 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

Method

• 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.

Serves 4.