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.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 4  cups  Baby Spinach or 4  cups mesclun
• 1  cup watercress
• 1⁄2 small red onion, very thinly sliced
• 2  small apples, cored and thinly sliced
• 1⁄2 cup pomegranate seeds or 1  cup seedless grapes, halved

• Honey Vinaigrette

• 3⁄4 cup  salad oil (preferably grapeseed oil)
• 1⁄3 cup sherry wine vinegar (or cider vinegar)
• 3  tablespoons honey (wildflower is great!)
• 1  teaspoon lemon peel, finely shredded
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon ground nutmeg
•  fresh edible flower (optional)

Directions

1. Combine the baby spinach or mesclun, watercress and onion in a medium salad bowl. Toss with about 1/8 Honey Vinaigrette to coat(recipe follows). 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!
2. Honey Vinaigrette:
3. In a small bowl, whisk together the 3/4 cup salad oil, 1/3 cup vinegar, honey, lemn peel, salt, and nutmeg.
4. Note:
5. 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.