Beet and Apple Salad with Extra Virgin Olive Oil Recipe
2 tablespoons Sonoma Farm Extra Virgin Olive Oil
1 tablespoon minced shallot
1 1/2 teaspoons Dijon mustard
1 tablespoon cider vinegar
1 peeled, small-dice apple
1 small-dice roasted beet
Place 2 tablespoons extra-virgin olive oil, 1 tablespoon cider vinegar, 1 tablespoon minced shallot, and 1 1/2 teaspoons Dijon mustard in a large nonreactive bowl and whisk to combine. Add 1 peeled, small-dice apple and 1 small-dice roasted beet and toss until well coated in the vinaigrette. Season with salt and freshly ground black pepper. Toss to evenly combine, taste, and season with additional salt and pepper as desired.