Shaved apple salad

Time 15 minutes
Yields Serves 10
Shaved apple salad
(Christina House / Los Angeles Times)



In a blender, combine the shallot, garlic, vinegars, honey, mustard and lemon juice. Pulse until blended. With the blender running, slowly drizzle in the oil to emulsify and form the dressing. This makes about 1 ¼ cups dressing, which will keep, covered and refrigerated, up to 1 week.


In a large bowl, top the greens with the apple, onion, cucumber, pecans and cheese. Toss with the dressing right before serving or serve with the dressing on the side.

Jenn Harris is a senior writer for the Food section and is also the fried chicken queen of L.A. She has a BA in literary journalism from UCI and an MA in journalism from USC. Follow her @Jenn_Harris_.
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