Three Greens Salad with Ginger-Honey Vinaigrette

Despite having worked in a restaurant and knowing how to make beautiful salads, I have to admit that I’m not much of a salad maker or eater at home.  Maybe it’s because I know the true art of making a well-balanced salad and don’t want to be disappointed if I have to rush myself into making one.

But thanks to my good friends at Oxbow Farm, I received three types of lettuce that just begged to be adorned in the  most delicious way possible.  And, seeing how stone fruit has come into its own this time of year, it didn’t take long before inspiration took hold and I was munching on what is quite possibly one of my best salad combinations yet.  But don’t take my word for it, check out these recipes.

Submitted by The Chefs Apprentice in collaboration with the OxBox Project,  food bloggers creating delicious recipes featuring Oxbow vegetables.

  • Red leaf lettuce
  • Oak leaf lettuce
  • Butter lettuce
  • 6 ea Sugar snap peas
  • 1 ea Nectarine
  • 3 Tbsp Pomegranate balsamic
  • 1/4 C Toasted pecans
  • 4 Ribbons Gruyere

Preheat oven to 350°.  On a parchment or silicone lined baking sheet, arrange 1/2″ slices of nectarine.  Drizzle with pomegranate balsamic and roast until just soft to the touch, about 30 minutes.  At the same time, lightly toast pecans, then set both aside to cool.

Remove tips from snap peas and slice on the bias.

Place a few of each type of lettuce leaves in a large bowl, along with the snap peas.  Lightly dress with ginger-honey vinaigrette.  Arrange on plate and garnish with nectarine, Gruyere and toasted pecans.


3 tsp grated ginger
3 TBS honey
5 TBS sparkling apple juice
2 TBS white balsamic
pinch of salt
1/2 cup canola oil

Mix all ingredients, except the oil in a blender.  Slowly add in the oil until the vinaigrette emulsifies.  Refrigerate.