Field Greens with Apple Vinaigrette
July 21, 2009 by Karen Weideman
Filed under Food and Drinks, Recipes
Earlier this month I interviewed Chef Michael Smith, host of Food Network’s Chef at Home and Chef Abroad. As promised, I have been sharing some of Chef Michael’s recipes with you. In case you missed out, we have recipes for Prince Edward Island Smoked Salmon with Pasta and Simple Lemon Dill Cream Cheese Sauce and Simply Steamed Island Blue Mussels with Three Different Flavors. Today’s recipe is Organic Prince Edward Island Field Greens with Apple Vinaigrette and Pumpkin Seeds.
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Organic Prince Edward Island Field Greens with Apple Vinaigrette and Pumpkin Seeds
by Chef Michael Smith
A simple greens salad is both healthy and tasty. When you toss it yourself with local organic greens and a homemade dressing it can also be a powerful way to support sustainable food choiced.
Serves four
- Four handfuls of local, organic field greens
- 1/2 cup of toasted pumpkin seeds
- 1/4 cup of canola oil
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of local honey
- 1 teaspoon of any mustard
- salt and pepper to taste
In a festive salad bowl, whish together the oil, vinegar, honey, and mustard until they form a smooth dressing. Toss the greens in the dressing until evenly and lightly coated. Sprinkle on the pumpkin seeds and any other of your favourite locally and seasonally inspired salad garnishes!
Enjoy!
