Carrot and Apple Salad (6 servings)
*(when ever possible use organic and/or locally grown produce)
1 lb. carrots
1 lb. apples
2 garlic cloves, minced
4 Tbsp. walnut oil
1 Tbsp. lemon juice
1 Tbsp. apple cider vinegar
1 tsp. Organic Dijon mustard
2 Tbps. fresh salad herbs, minced
4 Tbsp. chopped walnuts
Salt and pepper
Blend the vinegar, mustard, garlic, and lemon juice together in a large bowl. Mix in the walnut oil and season to taste. Shred the carrots and apples and mix immediately with the vinaigrette to avoid browning. Mix in the fresh salad herbs and refrigerate for half an hour. Adjust seasonings if needed, sprinkling the chopped walnuts, and serve immediately.
Option: Serve in endive leaf for hors-d’oeuvre or on a spoon.