Apple Watercress Salad With Honey Vinaigrette Recipe

Ingredients for Apple Watercress Salad With Honey Vinaigrette

• Baby Spinach
• 4 oz watercress
• Red Onion
• 1 cup diced apples (Pippin, Gala, and Braeburn recommended)
• Pomegranate Seeds
• 3/4 cup extra virgin olive oil
• Sherry Wine Vinegar
• 2 tablespoons honey
• Lemon Peel
• 1/2 teaspoon salt
• Ground Nutmeg
• Fresh Edible Flower

How to Make Apple Watercress Salad With Honey Vinaigrette

1. In a large bowl, combine 5 oz baby spinach or mesclun mix, 4 oz watercress, and 1/4 cup thinly sliced red onion.
2. Drizzle 2 tablespoons of the honey vinaigrette over the greens and toss gently to coat.
3. Add 1 cup diced apples (a mix of Pippin, Gala, and Braeburn is ideal), 1/2 cup pomegranate seeds (or grapes), and toss gently.
4. Drizzle with an additional 2 tablespoons of honey vinaigrette.
5. (Optional) Sprinkle with 1 tablespoon finely chopped edible flower petals (marigolds and nasturtiums work well).
6. Serve immediately with the remaining vinaigrette on the side.
7. Makes 4-5 servings.
8. Enjoy!
9. Honey Vinaigrette (makes approximately 1 cup):
10. In a small bowl, whisk together 3/4 cup extra virgin olive oil, 1/3 cup apple cider vinegar, 2 tablespoons honey, 1 teaspoon lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon freshly grated nutmeg.
11. Refrigerate for at least 30 minutes to allow flavors to meld. (Can be made up to 2 days ahead. Bring to room temperature and whisk before using.)