Ribboned Raw Salad | SweeTango

Ingredients

• 1 Shallot, peeled and finely sliced
• ½ cup (125 mL) White Wine Vinegar
• 1 tbsp (15 mL) Whole Grain Mustard
• 1 tbsp (15 mL) Wildflower Honey
• 1½ cups (375 mL) Extra Virgin Olive Oil
• Flaked Sea Salt, to taste
• Fresh Ground Black Pepper, to taste
• 2 SweeTango Apples, cored and ribbon-cut
• 1 Cucumber, trimmed and ribbon-cut
• 4 Heirloom Carrots, peeled, trimmed, and finely sliced using a peeler
• 4 Radishes, rinsed, trimmed, and finely sliced
• 4 cups (1 L) Arugula, rinsed and spun or pat dry
• 2 stalks of fresh Mint, rinsed and leaves stripped
• 1 cup (250 mL) Almond Slices, lightly toasted
• Extra Virgin Olive Oil, to taste