The vinaigrette was almost identical to the one they made as well, except I substituted "sugar free" honey for the regular honey that they used. In my little Magic Bullet, I added 4 tablespoons of apple cider vinegar, 6 tablespoons of extra virgin olive oil, 1 tablespoon of dijon mustard, 1/2 of a finely minced shallot, 2 tablespoons of sugar free honey and a pinch of salt and few good grinds of black pepper and then whizzed it for a minute until it was well blended and emulsified. I tasted it for seasoning and then poured it into a small bowl to drizzle over the salads. I topped the salad greens with the sliced chicken breast, diced tomatoes and apples, spiced candied pecans and then drizzled the vinaigrette over our salads. It was fresh tasting and really good with the different combination of flavors and textures. It was just what I needed after a 3-day long lasagna marathon. I snapped a few photos to share below. Enjoy!
|So fresh, colorful & pretty|