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Color Tour Salad

Submitted by Corporate Chef Andy Stewart

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

Toss spring mix in dressing and divide among serving plates. Garnish with apples, grapes, brie cheese and pecans.

Place mustard vinegar cider, salt and pepper in a bowl and whisk to combine. While whisking, slowly drizzling olive oil in to emulsify.

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141 East Front Street
Traverse City, MI 49684

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