2 cups green leaf lettuce, torn into bite size pieces
1 cup mustard greens, torn into bite size pieces (optional)
1 cup cherry tomatoes, halved
1 medium Gala apple, thinly sliced
¼ of a medium red onion, thinly sliced
2 Tbsp crumbled blue cheese (optional)
4 tsp chopped pecans, toasted
2 Tbsp cider vinegar
4 tsp olive oil
1 Tbsp honey or agave
⅛ tsp salt
⅛ tsp black pepper
If including mustard greens, massage thoroughly with a dash of salt and olive oil. A few minutes of massaging will transform bitter mustard greens into a mellow, well-balanced salad green.
Arrange leaf lettuce, massaged mustard greens, tomatoes, apple, and red onion on four salad plates. Sprinkle with blue cheese and pecans.
For dressing, in a screw-top jar combine vinegar, olive oil, honey or agave, salt, and pepper. Cover and shake well. Drizzle dressing over salads.
Recipe and image adapted from: https://www.eatingwell.com/recipe/265016/apple-tomato-salad/