Ingredients
Yield: 6-8 servings
For the dressing:
- ½ cup neutral oil
- ¼ cup honey
- ¼ cup apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon finely minced shallot
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
For the salad:
- 4 cups mixed greens
- 1-2 Chioggia beets, thinly sliced on a mandolin
- 1 green apple, cored and thinly sliced
- 1 red apple, cored and thinly sliced
- 6 oz. fresh figs, quartered
- ½ cup honey-roasted pecans
- ½ cup pomegranate seeds
SaladsVegetarianVeganPareveSukkotNorth America
