3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon yellow mustard
Juice of ½ lemon
Pinch of sea salt Fresh ground black pepper
5 ounces mixed baby greens
1 Pazazz apple, diced
½ cup diced Swiss Emmantaler cheese
½ cup walnuts (optional)
In small glass jar, combine extra virgin olive oil, balsamic vinegar, mustard, lemon juice, sea salt and pepper. Cover jar with secure lid and gently shake to combine vinaigrette.
In large mixing bowl, drizzle vinaigrette over mixed greens and toss. Top greens with diced Pazazz apples, diced Swiss cheese and walnuts to serve.
Recipe by Chef Megan McCarthy
Healthy Eating 101