Mesclun Salad Recipe
Apples, Pepitas, La Peral, Honey Banyuls Vinaigrette
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Ingredients
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Salad Ingredients
Vinaigrette Ingredients
Method
Salad Preparation
- 1
Prepare Mesclun Greens
Begin by washing the mesclun greens thoroughly under cold water. Drain well and place in a large salad bowl.
- 2
Slice Apple
Core and thinly slice the apple. You can leave the skin on for added texture and nutrients. Add the apple slices to the bowl with the mesclun greens.
- 3
Add Cheese
Crumble the La Peral cheese into small pieces and sprinkle over the salad.
- 4
Toast Pepitas
Toast the pepitas in a dry skillet over medium heat for about 3-5 minutes until they are fragrant and slightly golden. Allow to cool before adding to the salad.
- 5
Combine Salad Ingredients
Once cooled, add the toasted pepitas to the salad bowl and toss gently to combine all ingredients.
Vinaigrette Preparation
- 6
Mix Vinaigrette
In a small bowl, whisk together the honey, Banyuls vinegar, olive oil, and Dijon mustard until well combined.
- 7
Season Vinaigrette
Season with salt and black pepper to taste. Adjust the seasoning if necessary.
- 8
Dress Salad
Drizzle the vinaigrette over the salad just before serving and toss gently to coat the ingredients evenly.