Growing Chefs! Ontario Apple and Magnolia Salad

Apple and Magnolia Salad

Magnolia trees are believed to be one of the earliest flowering plants in history! Using the flower petals to steep in vinegar adds some delicious floral notes to this dressing.
Serves 4-6
3 cups mixed greens2 apples2 red peppers1 large carrot, peeled into ribbons1/4 cup raisins1/4 cup pumpkin seeds1/4 cup apple cider vinegar2 teaspoons maple syrup2 teaspoons miso1/4 cup magnolia3/4 cup grapeseed oil salt to taste
tongscutting boardbowls of various sizesblenderchef's knifemeasuring cupsmeasuring spoonsdish toweltasting spoons

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Combine the vinegar and magnolia in a bowl and let sit for at least 20 minutes until needed.

Cut the apple into thin slices, and discard the core.

Cut the bell pepper in half, and scoop out the seeds. Cut into finger-sized pieces, and then dice it.

Take the carrot and peel off the outer layer. Continue to peel the inner layer of the carrot into long peels.

Get Cooking!

In a blender add the steeped vinegar, miso, maple syrup and a pinch of salt. Blend until combined, then slowly add the oil until all the oil is combined. Season with salt or more vinegar as needed.

Put greens into a bowl and drizzle lightly with a small amount of dressing and a pinch of salt and pepper. Gently toss the greens using your hands. Arrange greens on a serving platter to act as a base.

In the same bowl, add the apple, carrots, peppers and remaining greens. Drizzle with dressing and toss with a pinch of salt and pepper.

Top the greens with the apple mixture and then raisins and pumpkin seeds. Serve immediately.