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Dairy
Easy
6 Servings
Allergens 
30 Minutes
Diets
When I first tested this recipe and served it as a light supper (during a heat wave when nobody was in the mood of eating!), I estimated it would feed 6–8 people. It was so good that three of us finished the entire bowl. It’s a combination of sweet, salty, crunchy, and soft, and the dressing and topping are literally bursting with flavor. I know what you’re making for lunch or supper today!
1 (16-oz./450-g.) bag shredded romaine lettuce
2 firm nectarines, sliced
1/2 large green apple, unpeeled, and cubed
4 ounces (110 grams) crumbled feta cheese (I used 5%)
3 tablespoons Bartenura Olive Oil
2 tablespoons water
1 and 1/2 tablespoons Kedem White Wine Vinegar
2 tablespoons finely chopped onion (I prefer red onion, so the dressing is pastel pink in color)
1 and 1/2 teaspoons Haddar Dijon Mustard
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 rounded teaspoon sugar
1/8 teaspoon oregano
1/4 teaspoon dried parsley flakes
salt, to taste
pepper, to taste
1 tablespoon butter
1/2 cup pecan halves or pieces
1/2 tablespoon sugar
salt, to taste
pepper, to taste
Prepare the crunch: In a small skillet, melt the butter over medium heat. Add the nuts, and sprinkle with sugar, salt, and pepper. Stir until well coated. Reduce heat and continue toasting for approximately 8 minutes, stirring occasionally. Remove from heat and set aside.
Place all dressing ingredients in a bowl. Blend with a blender stick until smooth and creamy.
Combine all salad ingredients in a large bowl. Drizzle dressing over salad right before serving. Toss together. Sprinkle with seasoned pecans.
Serves 4 as a main dish, 6-8 as a salad
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just wondering what i can replace the white wine vinegar with?