Susan from Food Blogga
Makes 4 servings.
1 teaspoon yellow mustard seeds
1 shallot, sliced
1 tablespoon, plus 1 teaspoon extra virgin olive oil
2 teaspoons rice vinegar
2 teaspoons Dijon mustard
1 tablespoon, plus 1 teaspoon honey
2 tablespoons fresh Meyer lemon juice**
3-4 tablespoons water
2 teaspoons fresh parsley, chopped
2 teaspoons fresh dill, chopped
Salt and black pepper, to taste
8 cups spicy mesclun greens
1 large Granny Smith apple, thinly sliced
2 tablespoons Meyer lemon juice**
1 medium fennel bulb, thinly sliced
2 inner celery stalks, sliced on the diagonal, with some leaves
2 tablespoons crimson or golden raisins 2 tablespoons toasted walnuts
- fennel fronds, fresh dill, toasted nuts, such as almonds, chestnuts, pecans, or pistachios
toast the walnuts, place in a small, dry skillet over medium heat for
1-2 minutes, until golden brown and aromatic. Set aside.
To make the vinaigrette, place mustard seeds in a small, dry skillet over medium heat; toast for 1-2 minutes until they begin to pop; set aside. In the same skillet, sauté shallots in olive oil; whisk in remaining vinaigrette ingredients. Turn off heat.
For the salad, place apple and fennel slices in a bowl with fresh lemon juice and toss to prevent them from turning brown. Pour out lemon juice before adding to salad.
In a large bowl, add mesclun, apple and fennel slices, and celery; add vinaigrette, and toss until well coated. Divide among 4 plates. Garnish with raisins and walnuts.
**If you can't find Meyer lemons, then just use regular lemons.