This is an easy salad for quick weeknight meals. Use whatever greens you like, store bought or home grown. I raided my garden and gathered some sprouts, basil and nasturtium leaves, then combined them with celery leaves.
The Nasturtium variety (round leaf visible in the lower left side of the salad) is Nasturtium Alaska. Mine yielded mixed green and white foliage with bright orange flowers. I left the flowers in the garden for the pollinators! Nasturtium imparts a peppery flavor, scatter a few leaves here and there to boost the flavor of salads.
For the Apple Cider Vinaigrette:
1 teaspoon salt
1 teaspoon freshly cracked black pepper
2 teaspoons dijon mustard
1 tablespoon apple cider vinegar
2 tablespoons apple cider
2 tablespoons extra virgin olive oil
Whisk together (or place in a screw top jar and shake).
For the Salad:
Toss together 3 cups washed and dried salad greens, with 1 cup sliced celery and 1 cup chopped apple. Divide among 4 plates, top with toasted chopped pecans and drizzle with Apple Cider Vinaigrette. Serve.
To turn this into a main dish, add pre-cooked sliced chicken or sausage and a good mild cheese like Swiss or Brie.
If following a vegan diet, try adding steamed and cooled edamame for your protein. For an extra protein boost, add toasted sesame or poppy seeds to the dressing.