Salad of Connecticut Apples with Roasted Pecans and White Balsamic Vinaigrette


  • 2 Apples-peeled, cored, sliced thinly using mandoline
  • 2 Cups Salad Greens-any favorite variety, cut into small pieces
  • ¼ Cup White Balsamic Vinegar
  • 1 tsp. Dijon Mustard
  • 1 tsp. Honey
  • ½ Cup Canola Oil
  • ½ Cup Pecans Halves-toasted in 400ºf oven for 5 minute
  • Salt and Pepper to Taste


  • Place the apples and salad greens in a bowl. Reserve.
  • Prepare the dressing by placing the vinegar, Dijon mustard, honey, and canola oil in a bottle with a tight-fitting lid. Shake well. Season dressing to taste with salt and pepper.
  • Add enough dressing just to coat the salad ingredients. Toss gently and divide onto salad plates, garnish each with toasted pecans, and serve. Enjoy!

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