Sephardi Charoset Salad

• Apple Vinaigrette
• 1 granny smith apple, cored and sliced
• 1/3 cup cider vinegar
• 2 tablespoons agave nectar or honey
• 1 tablespoon Dijon mustard
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground pepper
• 2/4 cup extra virgin olive oil or walnut oil
• Charoset spread
• 2 pears, peeled, cored and minced
• 1 1/2 ounce of pitted dates
• 4 ounces of white raisins
• 1/4 teaspoons cinnamon
• 1/4 cup walnuts
• Juice of 1/2 an orange or 2 tablespoons prepared orange juice

1. Place dates, raisins, cinnamon, walnuts and orange juice into a processor and process till it resembles a course mush. Add more juice if it is too thick. Fold in the minced pears.
2. Dip apples slices in vinaigrette and spread with date & pear mixture.
3. I place the slices on Boston lettuce and sprinkle with remaining vinaigrette. Can also place in an endive leaf and serve the dressing on the side.

apple vinaigrette, granny smith apple, cider vinegar, honey, mustard, salt, freshly ground pepper, extra virgin olive oil, dates, white raisins, cinnamon, walnuts, orange

Taken from food52.com/recipes/8698-sephardi-charoset-salad (may not work)