Apple Watercress Salad With Honey Vinaigrette


Each apple has it's own personality! Pippins, gala and braeburns are favorites. This pairs well with a floral honey vinaigrette. The dressing has been doubled so you can have more for more salad. Adapted from country home magazine.

Steps


Combine the baby spinach or mesclun , watercress and onion in a medium salad bowl.
Toss with about 1 / 8 honey vinaigrette to coat.
Top with apples and pomegranate seeds and / or grapes.
Drizzle with about 1 / 8 cup additional vinaigrette.
If desired , sprinkle with finely chopped edible flower petals , such as marigolds and nasturtiums.
Pass the remaining vinaigrette.
Makes 4 to 5 servings.
Enjoy !.
Honey vinaigrette:.
In a small bowl , whisk together the 3 / 4 cup salad oil , 1 / 3 cup vinegar , honey , lemn peel , salt , and nutmeg.
This may be prepared and chilled up to 2 days ahead.
Bring it to room temperature and whisk before using.
You may wash the dry salad greens up to 2 days ahead.
Chill in storage bags.
Up to 2 days ahead , you may remove the pomegranate seeds from membrane by submerging quartered fruit in water.
Use your fingers to loosen seeds.
Dreain seeds , dry on papaer towels , and chill in a small storage bag.

Ingredients


baby spinach, watercress, red onion, apples, pomegranate seeds, salad oil, sherry wine vinegar, honey, lemon peel, salt, ground nutmeg, fresh edible flower