WINDSOR FARMERS MARKET Sonoma County's Most Creative and Energetic Market Apple, Cucumber and Cherry Tomatoes with Honey Citrus Dressing Recipe Courtesy of Mei Ibach Santa Rosa Junior College Culinary Arts Serves 6 Fall Harvest brings a bounty of local apple, cucumber and tomatoes of many varieties. I recommend using different variety of apple, cucumber and tomatoes in this salad as each has its distinctive flavor, aroma and taste. You can add sliced of grilled beef, cooked seafood or mushrooms to this salad and served as a wholesome meal for all season. Ingredients 5 assorted apples (granny smith, red delicious, Fuji, Gala or Braeburn,) cut into fine julienne 2 cups cherry tomatoes, cut into halved 2 lemon cucumber, thinly sliced of julienne 1 English or Romania cucumber, thinly sliced or julienne ½ cup sweet onion, coarsely chopped ¼ cup mint leaves, coarsely chopped ¼ cup cilantro leaves, coarsely chopped ½ cup coarsely chopped toasted peanut or almond nuts Honey Citrus Dressing: 1 teaspoon minced garlic 1 teaspoon minced fresh chilies 1 tablespoon flora honey 3 tablespoons fresh lime juice 3 tablespoons fish sauce or soy sauce 1 teaspoon rice vinegar or Verjus wine Freshly ground pepper and pinch of salt to taste Combine all ingredients for the dressing in a bowl and mix well. Set aside. In a salad bowl, combine the apples, cherry tomatoes, cucumbers, onion, basil, mint, cilantro leaves and toss with the honey citrus dressing. Sprinkle the peanut or almond to top. Serve chilled or at room temperature.