APPLE VINAIGRETTE INGREDIENTS
1Preheat oven to 350°.
2Slice the apple into thin strips and coat with canola oil, salt, fresh thyme, and lemon juice.
3Place on a baking sheet and bake in the oven until just golden around the edges, soft but firm. Cool.
4Toss the lettuce with roasted apples, apple vinaigrette, sunflower seeds and salt.
5Plate in a salad bowl, garnish with roasted almonds, fresh apple slices and drizzle with honey.
1Reduce apple cider by half, cool.
2Combine everything except the oil in a blender and purée on medium until smooth.
3Slowly add the oil to create an emulsified dressing.
4You can store in the fridge for 2 weeks!
This fresh, light salad is perfect for hot summer days, and makes for a delicious side or a tasty main. Try it at home, or on the menu at Sasso today!