Color Tour Salad
Color Tour Salad
Submitted by Corporate Chef Andy Stewart
Salads
Ingredients
- spring mix
- apple julienne, acidulated with Fustini's Sicilian Lemon Balsamic Vinegar and water
- sliced red grapes
- Brie cheese
- toasted and salted pecans
- fresh ground black pepper
- 1 teaspoon wholegrain mustard
- 2 tablespoons Fustini's Michigan Apple Balsamic Vinegar
- 1 tablespoon apple cider
- salt and pepper
Directions
Place mustard, vinegar, cider, salt and pepper in a bowl and whisk to combine. While whisking, slowly drizzling olive oil in to emulsify.
- Toss spring mix in dressing and divide among serving plates. Garnish with apples, grapes, brie cheese and pecans.
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