Apple, Pecan & Parmesan Salad

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   Whisk together the vinegar, honey, olive oil, and mustard in a bowl. Wash and core the apple. Cut into thinly sliced wedges and then each slice in half to make bite-sized pieces. Toss the apple pieces in the vinaigrette and coat them to keep from browning. Tear the lettuce leaves into bite-sized pieces and place in a large salad bowl. With a slotted spoon, remove the apples from the vinaigrette, add to the lettuce along with the pecans, and toss. Drizzle as much of the vinaigrette as necessary to coat the salad. Shave the Parmesan over top with a vegetable peeler and season with a few grinds of black pepper. Give one last toss and serve.

* Per serving · 4 servings · Values may vary.

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