1/2 cup of canola oil
1/4 cup apple cider vinegar
3 tablespoons minced shallots
2 teaspoons Dijon mustard
2 teaspoons honey
salt and pepper to taste
1 head of romaine lettuce
1 buch of redleaf lettice
1 bunch green curly lettuce
or any mixed greens of your choice
1 crisp red skinned apple quartered and sliced thin
1/2 cup sliced almonds (optional)
Note: Always purchase your greens for a salad, a day ahead of serving. Wash well and then tear into bite-sized pieces. Wrap tightly in dish towels, place in a ziplock bag and tie tightly. This will give you perfect and wonderfully crisp greens. Take out the greens at the latest possible time just before serving, so they are superb and just right for your salad.
Combine vinegar, shallots, mustard and honey in a bowl.
Add oil and whisk until blended. (I use an immersion blender).
Season vinaigrette with salt and pepper.
Combine greens, apple and almonds, (if you are using them), in a large bowl. Drizzle with vinaigrette; toss to coat.