10 min prep time
1 small shallot chopped
¼ cup red wine vinegar
¾ cup safflower oil
1 tbsp. dijon mustard
salt and freshly ground black pepper
10 oz mixed greens, arugula, mustard, baby kale, mizuna
2 apples cored and shaved
1 bulb fennel shaved
2 tbsp. toasted, slivered almonds
For the dressing:
In a blender, combine shallot, mustard, and red wine vinegar. Blend ingredients on medium speed slowly adding the oil. Season with salt and pepper and reserve.
For the salad:
Add salad greens to a salad bowl and top with shaved apple and fennel. Drizzle with dressing, toss to combine and top with toasted almonds. Serve immediately.