Cider was one of the most popular drinks in Colonial America, and each year some of the pressing was turned into vinegar. A tart-sweet cider vinaigrette dresses this light and lovely green salad, which includes thin slices of crisp apple.
Recipe information
Yield
Serves 10
Ingredients
1/4 cup apple cider vinegar
3 tablespoons minced shallots
2 teaspoons Dijon mustard
2 teaspoons honey
1/2 cup light olive oil
12 cups mixed torn greens (such as romaine lettuce, curly endive and watercress)
1 crisp red-skinned apple, quartered, cored, thinly sliced
Preparation
Step 1
Combine vinegar, shallots, mustard and honey in small bowl. Add oil and whisk until well blended. Season vinaigrette to taste with salt and pepper.
Step 2
Combine greens and apple in large bowl. Drizzle with vinaigrette; toss to coat.
