Apples 'n Orange ('n Other Stuff)

Orange-Vanilla Viniagrette

• 1/2 cup white balsamic vinegar
• 1 cup orange juice (Note: this viniagrette is quite sweet; if you want it more tart, add some lemon juice)
• 1 1/2 cups canola oil
• 2 tablespoons honey
• 1/4 cup Dijon mustard
• 1/2 teaspoon tangerine oil
• 1/2 teaspoon vanilla bean paste
• 1/4 teaspoon each sea salt and freshly cracked pepper

1. Mix all ingredients except for canola.
2. Whisk in canola a little at a time.
3. Keep dressing refrigerated, and shake before using.

Salad

• 1 tart green apple (I use Granny Smith), quartered, cored, cut in chunks
• 1 red apple (I use Honey Crisp or Fuji), quartered, cored, cut in chunks
• 1/2 cup white grapes, halved
• 1/2 cup red or black grapes, halved
• 2 boneless, skinless chicken breasts, cooked, or 1 1/2 cups diced or shredded chicken from a roasted chicken
• 1/2 cup toasted walnut pieces
• 1/2 cup craisins
• 1/2 cup diced sweet onion, optional
• leaf lettuce

1. Toss apple chunks with dressing, making sure they are well coated to avoid them turning brown.
2. Toss apple chunks and remaining salad ingredients, except for lettuce leaves, adding a bit more dressing.
3. Arrange lettuce leaves on a plate, and top with a spoon or two of salad. Serve with additional dressing on the side.