December 9

Mix of spring greens with arugula or Frisée.

Add apples, avocado and pomegranates.

Add the cheese, nuts and seeds (walnuts, pumpkin seeds, maple, smoked paprika, and chili powder).

Finally, add the honey mustard dressing. It’s a tangy, creamy, honey mustard with dijon, balsamic, or sometimes I’ll switch it up and use apple cider vinegar. I always add honey, fig preserves, and chili flakes.

Add a bit of orange zest + juice for tang. You can use lemon too. But I love using orange in the winter.

Peel 7 to 8 large potatoes and cut them into small cubes.

Boil them until cooked but be careful not to overcook them.

Cut half a red onion into fine pieces

Hard boil 3 eggs and cut into pieces.

Make a dressing with 1/3 cup mayonnaise (I use Kewpie mayonnaise), 1/3 cup sour cream & 1/3 cup Greek yoghurt.

Toss the potatoes, in a large bowl, with the dressing and fold in the eggs & red onions.

Add salt and pepper to desired level.

Mix up and add more dressing if needed.

Chill for at least an hour, then garnish with parsley & serve.
The secret is in the dressing! Add more to the salad mix if you want (i.e. chopped celery, diced dill pickles, fresh chives & fresh dill)