Tempting Forbidden Fruit Salad
Crisp Empire apple and fresh mesclun greens come together in this vibrant salad, dressed in a zesty maple-Dijon vinaigrette.
Making: 1 portion
INGREDIENTS
1 Empire apple
50 ml Mesclun
Sauce:
Tbsp Maple syrup
1 Tbsp Lemon juice
4 Tbsp Extra Virgin Olive oil
1 Clove Garlic, finely chopped
1 Tbsp Dijon mustard
1/8 tsp Salt & pepper
INSTRUCTIONS
1. Begin by washing and slicing the apple, ensuring uniform and thin slices for even distribution in the salad.
2. Arrange the Mesclun on a serving plate, creating a bed of greens. Place the sliced apple on top, arranging them in a single layer.
3. In a separate bowl, prepare the flavorful dressing. Combine maple syrup, extra virgin olive oil, finely chopped garlic, Dijon mustard, and fresh lemon juice. Whisk the ingredients until the dressing is smooth and well blended. Season with salt and pepper to taste, adjusting the flavors to your preference.
4. Drizzle the dressing over the apple slices and Mesclun on the plate.
5. For the best flavor, refrigerate the apple salad for at least 30 minutes to allow the dressing to infuse and the salad to chill.
6. Just before serving, garnish your salad with fresh Mesclun leaves for an added burst of color and a touch of freshness.
Serve this delectable apple Mesclun salad as a delightful side dish or a light, refreshing appetizer. Enjoy the harmonious combination of crisp apples, delicate Mesclun greens, and the rich, sweet-tangy notes of the maple Dijon dressing.