Waldorf-Veronique Salad

Number of Servings: 4

Salad Ingredients:

1 apple, unpeeled, cored, diced
2 stalks of celery, thinly sliced
1 cup (250 mL) halved green and red grapes
½ cup (125 mL) halved or whole walnuts
2 tablespoons (30 mL) roughly chopped fresh tarragon

10 ounces (300 g) ready-to-eat prawns

Mixed greens
Chopped walnuts

Dressing:

1 shallot, minced
1 tablespoon (15 mL) apple cider vinegar
1 teaspoon (5 mL) Dijon mustard
2 teaspoons (10 mL) maple syrup
2 tablespoons (30 mL) walnut or vegetable oil (or a mixture)
2 tablespoons (30 mL) mayonnaise
1 teaspoon (5 mL) finely chopped tarragon
Sea salt; freshly ground black pepper

Method:

1. In a salad bowl, combine apple pieces, celery, walnuts, grapes, and chopped tarragon.
2. Prepare dressing: In a small bowl combine minced shallot, vinegar, mustard, and maple syrup. Drizzle in oil(s) and whisk until combined. Gently whisk in mayonnaise. Stir in chopped tarragon.  Season to taste.
3. Add cooked prawns to the salad bowl and stir to combine. Gently fold in dressing. Serve over mixed greens; garnish with chopped walnuts.

Questions and Comments are always welcome     alex@chilipeppersandpears.com ^[1]