Apple Salad Vinaigrette

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Prepared by Sarah Stegner Chef, The Dining Room at The Ritz-Carlton Chicago (A Four Seasons Hotel)



  • 1 3/4 cups rice wine vinegar
  • 1 c honey
  • 2 T grain mustard
  • salt
  • fresh ground white pepper
  • 4 cups sliced apples (core and remove seeds)
  • 1 c chervil (loosely packed)
  • 1 c chive batons (loosely packed)
  • 1 c pumpkin seeds
  • 1 c candied red onions (recipe to follow)
  • 2 T olive oil


  1. Method: Mix the rice wine vinegar, honey and mustard together with a pinch of salt and fresh ground white pepper. Add the apples. At the last minute, before serving, drain any additional vinaigrette away from the apples (save for future use). Add the chervil, chive batons, pumpkin seeds, candied red onions and olive oil.