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Apple Tarragon Salad 4 Servings 1 Tbsp champagne vinegar ½ tsp Dijon mustard 1 shallot (thinly sliced) 2 ½ Tbsp extra-virgin olive oil ¼ tsp Sea salt freshly ground pepper (to taste) 8 oz Earthbound Farm Organic Apple Slices (or whole apples, unpeeled and sliced) 2 cups fresh tarragon leaves 1 wedge of Pecorino Romano cheese
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Apple Tarragon Salad

This fresh fruit and herb salad is an intriguing change of pace from the standard lettuce composition. It makes an elegant introduction to a rich, indulgent meal because it's light and palate-cleansing. You can also serve a small portion as an intermezzo, something different from the usual sorbet course.

If you don't have enough fresh tarragon on hand, mix what you have with thinly sliced Belgian endive. The salad can be made with pears or seedless grapes as well, although the tartness of the apples really makes this dish sing.

Prep time: 30 min | Total time: 30 min | 4 Servings

Ingredients

1 Tbsp

champagne vinegar

½ tsp

Dijon mustard

1

shallot (thinly sliced)

2 ½ Tbsp

extra-virgin olive oil

¼ tsp

Sea salt

freshly ground pepper (to taste)

8 oz

Earthbound Farm Organic Apple Slices (or whole apples, unpeeled and sliced)

2 cups

fresh tarragon leaves

1

wedge of Pecorino Romano cheese

Directions

Place the vinegar, mustard, shallot, oil and salt in a medium bowl and whisk to combine.

Stack the apple slices and neatly cut the slices lengthwise into thin sticks about 1/4-inch wide.

Whisk the dressing to emulsify, then add the apple and tarragon. Toss to coat, then divide the salad among 4 small plates. Using a vegetable peeler, shave thin pieces of cheese over the salads and serve immediately.

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