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SANDRA’S APPLE PECAN and GOAT CHEESE SALAD with ZESTY LIME VINAIGRETTE

I created this salad today using with my
organic bearss seedless limes
that I grow indoors.
~ This side dish turned out absolutely fabulous ~
Servings: (4)
Prep:  10 Mins.

INGREDIENTS

***Zesty Lime Vinaigrette:
1/2 fresh lime, juiced
1 teaspoon fresh lime zest, grated
1 tablespoon honey
1 teaspoon onion, grated
1/4 teaspoon dry mustard
1/4 cup light olive oil
Fine-grain Himalayan sea salt and freshly ground pepper, to taste

***Salad:
Bunch of organic fresh spinach, washed, dried, and torn
Bearss Limes I grow
indoors on a dwarf
citrus tree...
2 organic granny smith apples, quartered, and thinly sliced
2 tablespoons chopped candied pecans
1/4 cup crumbled organic goat cheese

METHOD

In a small bowl, whisk the lime juice, zest, honey, onion, and mustard, then whisk continuously while drizzling in the olive oil.  Season with sea salt and freshly ground pepper, to taste. 

Toss torn spinach with granny smith apples.  Place salad mixture onto four salad plates. Sprinkle candied pecans over each.  Drizzle the salads with vinaigrette, sprinkle with goat cheese crumbles, and serve. – Enjoy!

~~~~~~~~~~~~~~~~~~~~~~~

Tip: I served this salad with Individual Alaska Halibut Olympia that I prepared in ramekins.

Sandra's Individual
Alaska Halibut Olympia

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