3 tablespoons water (may need more to thin the dressing a little)
1 tablespoon red wine vinegar
1 small clove garlic, roughly chopped
1 teaspoon honey
ΒΌ cup canola oil
Salt and freshly ground pepper
FOR THE SALAD:
1 5-oz package of spring lettuce mix
1 apple, julienned
¼ cup toasted pepitas
½ cup queso fresco
Instructions
Make the vinaigrette: Add all the vinaigrette ingredients into a blender. Blend until smooth and season with salt and pepper to taste. If too thick, thin with a little extra water.
Assemble the salad: layer lettuce with pepitas, apple, and queso fresco. Serve with vinaigrette drizzled over the top.