Recipe developed by Malivoire staff.
| Dice or chop the following and combine in a salad bowl. Sprinkle with 15 ml lemon juice. |
| 5 |
crisp apples |
5 |
| 3 |
firm ripe pears |
3 |
| 4 oz |
arugula or baby spinach leaves |
112 g |
| 1 oz |
radicchio |
28 g |
| 1 oz |
roasted pumpkin seeds |
28 g |
| 1 oz |
roasted almonds, broken in pieces |
28 g |
| Dressing: |
| Blend together the following: |
| 2 tbsp |
Rosemary Wine Syrup |
30 ml |
| 2 tbsp |
raspberry vinegar (or other fruit or cider vinegar) |
30 ml |
| 4 tbsp |
grapeseed oil |
60 ml |
|
freshly ground black and white pepper to taste |
|
|
| Pour dressing over salad ingredients, then toss and serve. Serves 6 - 8. |