The beauty of simplicity. Market greens, shavings of parmesan and a touch of apple. The perfect Spring salad when paired with champagne vinaigrette.
I used Dumangin champagne vinegar (available at Williams-Sonama) to create the dressing. If you can’t find champagne vinegar, a raw organic apple cider will work equally as well. However, the more acidic the vinegar, the more oil needed to balance it. Start with equal parts then add more olive oil as needed. I’ve recommended a 2:1 ratio for this recipe.
Taking inspiration from Donna Hay, serve the dressing in individual glass bottles.
Olives and roasted artichokes can be added for a more robust salad.Photo Credit: www.donnahay.com.au