Prep time:
|
Cook time:
25 minutes
|
Total time:
My beet horseradish is sweet, and tangy, and makes a delicious dressing for a fresh chopped salad.
Ingredients
- 12 oz mixed greens
- 1 apple - fuji, honey crisp or other apple
- 1 small fennel bulb
- 1 small watermelon radish
- ½ cup pomegranate arils
- ½ cup pepita seeds
- 1 tbsp maple syrup
- Pinch of cayenne pepper
- Salt and pepper
Beet Horseradish Dressing:
- 1 garlic clove - minced
- 1 tbsp Bubbies Beet Horseradish
- 2 tbsp champagne vinegar
- 1 tsp honey
- ⅓ cup olive oil
Directions
- In a small bowl mix garlic, beet horseradish, vinegar, honey and a pinch of salt and freshly ground pepper.
- Slowly whisk in olive oil - taste and adjust if necessary.
- Place pepitas in a skillet over medium heat - cook for 2-3 minutes then add maple syrup and a pinch or two of cayenne pepper and salt.
- Cook for a few more minutes and then place warm seeds on a plate to cool.
- Using a mandoline or a sharp knife to finely slice fennel, apple and watermelon radish.
- In a large wooden bowl toss greens with apple, fennel and watermelon radish.
- Drizzle with dressing to your liking.
- Garnish with pepitas, pomegranate arils and a pinch of salt and freshly pepper.
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