Five-Step Fall Salad with Honey-Dijon Vinaigrette

It's apple season! Bur instead of putting those forbidden fruits to use in pies and tarts, my laziness and general dislike for cleaning lots of mixing bowls and pots post-baking has compelled me to throw them into just about every kind of salad I've been having. Out of the 29382893 various incarnations of fall salads I've tinkered with in the past month, this simple gem proves the perfect balance of tart, crunchy, sweet and satiating.

Also, I feel like saying I made it with a H-D vinaigrette makes it sound classy and challenging, when really it's as simple as dumping a few things into a bowl and stirring vigorously. Behold:

Ingredients:

for salad

mixed greens

cherry tomatoes

hearts of palm

red chile pepper flakes

salt and pepper

for dressing

extra virgin olive oil

apple cider vinegar

raw honey

dijon mustard

fresh lemon juice

Ingredients:

for salad

mixed greens

cherry tomatoes

hearts of palm

red chile pepper flakes

salt and pepper

for dressing

extra virgin olive oil

apple cider vinegar

raw honey

dijon mustard

fresh lemon juice

Add salad ingredients to a large bowl. Combine dressing ingredients in small bowl and stir vigorously. Drizzle generously over salad. Inhale.