Pickled Veggie Salad with Mustard Dressing

Are you a lover or a hater of pickled veggie salads? The earthy, sweet-yet-tart zing of pickled beets and other cold weather vegetables like cauliflower is loved by many, though admittedly not all. If you’re on the love-it side of this fence, pick up some pickled beets and stone-ground mustard from The Pickled Chef, and plate up a healthy, beautifully flavorful winter salad. The infusion of vitamins, minerals, and deliciousness is good for you! Try adding some pickled cauliflower too.

Pickled Veggie Salad with Mustard Dressing Recipe

INGREDIENTS

For the dressing:
1 tbsp stone-ground mustard from The Pickled Chef
1 tbsp honey
2 tbsp apple cider vinegar
4 tbsp extra-virgin olive oil
1/4 shallot, minced
1 tsp pink peppercorns, whole
Salt and pepper to taste

For the salad:
The Pickled Chef pickled beets
Ruby Red grapefruit, sliced
Red onion, sliced
Fresh apricots, quartered
Fresh dill sprigs
1 fennel head, roasted

INSTRUCTIONS

For the Dressing: Add everything to a Mason jar and shake well. Refrigerate for up to 2 weeks.

For the Salad: Add everything to a bowl and mix well. Add dressing to taste.

Recipe and Styling by Anna Franklin / Photography by Dave Bryce

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