Honey Mustard-Dressed Greens with Apple and Pear

Fall fruits mixed with a simple salad add color and contrast. Serve with Turkey Pot Pie with Cranberry-Orange Corn Muffin Topping.


  • 2 tablespoons cider vinegar
  • Juice of 1 lemon
  • 1 shallot, grated or minced
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard or whole grain mustard
  • 1/3 cup extra virgin olive oil (EVOO)
  • Kosher salt and freshly ground pepper
  • 4 cups chopped lettuce of choice, such as romaine hearts, spicy arugula or mixed greens
  • 1 small apple, quartered and thinly sliced
  • 1 small pear, quartered and thinly sliced


Combine the vinegar and lemon juice with the grated shallot in a mixing bowl. Then add the honey and Dijon and whisk in the EVOO in a slow stream. Season the dressing with salt and pepper. Toss the dressing with the greens and sliced fruit to coat.

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