A fall salad served as a starter, quickly prepared and served with nut bread - a real fall treat!
1 red onion cut into rings
1 ou 2 clementines
1 red or yellow pepper
a few cashews or pecans
3 tbsp dried raisins
2 tbsp lemon juice
Wash and wring out the lettuce. Remove the leaves from the endives and set aside.
Cut the apple in half, remove the core and cut into slices.
Combine the apple pieces, raisins and lemon juice.
Add the peeled and broken up clementines, lettuce, endives, onion rings, peppers and cashews.
Drizzle with maple vinaigrette and serve.
4 tsp apple cider
3 tbsp vegetable oil
2 tbsp happy maple, goût de sirop d’érable
1/2 c. à thé de moutarde de dijon
Sel et poivre au goût riche
Preparation for the vinaigrette
Combine salt, pepper and mustard. Add the vinegar and mix well to dissolve the salt.
Stir in the oil and maple syrup.
Keep in the fridge until it's time to serve.
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