Haystack Salad With Maple Vinaigrette

• Haystack Salad
• 2 medium carrots
• 1 small zucchini
• 1 large apple (preferably a sweet, crisp variety like Honeycrisp or Fuji)
• Maple Vinaigrette
• 1/4 cup apple cider vinegar
• 1 tablespoon dijon mustard
• 1/2 cup neutral vegetable oil
• 4 tablespoons pure maple syrup
• 1 juice from one small lime
• 1 pinch salt

1. Shred each vegetable and fruit into long ribbons with a julienne peeler. Alternatively, you could shred them with the shredding disk of your food processor, but the shreds won't be as long or pretty. If your carrots are sweet and thin-skinned, no need to peel. Definitely don't peel the apple, as the peel adds some lovely color to the salad.
2. Either add all ingredients to a jar and shake vigorously, or whisk everything together but the oil. Whisk the oil into the liquid in a steady stream.
3. Generously drizzle dressing on salad and toss well. You will have leftover dressing - it keeps great in the fridge for at least a week.

haystack salad, carrots, zucchini, apple, maple, apple cider vinegar, mustard, vegetable oil, maple syrup, lime, salt

Taken from food52.com/recipes/8703-haystack-salad-with-maple-vinaigrette (may not work)