Green salad with Apricots and Candied Pecans

-Serves 3

The best dinner inspiration often comes from walking through fresh food markets, picking out the best seasonal, produce. A plethora of colors and flavors - mixed leafy greens, fresh apricots, macerated onions, cherry tomatoes, pomegranate pearls, and candied pecans with my zesty homemade honey mustard. Enjoy the recipe!

Ingredients for Green salad with Apricots and Candied Pecans

For salad:
1 medium red onion, peeled and cut into rings
2 tablespoons red wine vinegar or malt vinegar
1/4 teaspoon sea salt
200g mixed leafy greens
4 fresh apricots, seeded, peeled and quartered (or any other seasonal stone fruit of your choice like nectarines, or peaches)
15 sweet cherry tomatoes, halved
1 avocado, peeled and sliced - optional
1/3 cup pomegranate pearls, for garnish
1/3 cup candied pecans, halved or any other toasted nuts of your choice, far garnish

For honey-mustard dressing:
Juice of one lemon
1-2 tablespoons Dijon mustard
1.5 tablespoon honey
1/3 cup Papa’s Grove extra-virgin olive oil
Good pinch salt
Good pinch freshly ground black pepper

Recipe

To make dressing: Place all ingredients in a bowl; whisk until well combined. Adjust more Dijon mustard, honey and seasonings as per taste.
Place sliced red onions in a bowl, sprinkle sea-salt and pour vinegar all over. Mix well and refrigerate for at least 30 minutes before adding to salad. Discard any juices before adding to salad.
Place all salad ingredients in a large salad bowl. Drizzle just enough honey-mustard dressing, toss gently to coat. Garnish with candied pecans and pomegranate pearls - serve immediately.