1 Tbsp Coconut Vinegar
¼ tsp Dijon Mustard
¼ cup Olive Oil
1 Tbsp Honey
Reserved Mutton Fat
4 strips Mutton
1 Granny Smith Apple
2 handfuls Baby Spinach
2 handfuls Arugula
¼ tsp Sea Salt
¼ tsp Black Pepper
1 Tbsp Chives
¼ cup Pecans
Dice and cook the Mutton over medium-high heat (~7) until crispy, reserving the mutton fat for the salad dressing.
Chop the apple and shallots into slices, and the chives and pecans into small pieces.
In a separate bowl, mix together the coconut vinegar, Dijon mustard, and Mutton fat. Whisk in olive oil until the desired consistency is reached; the more oil you add, the thicker it will become i.e., emulsifying.
We don’t use too much—about 2 tablespoons.
Toss the spinach, chives, pecans, onion, and Mutton with the desired amount of Warm mutton Vinaigrette.
Tip If you are Primal and eat a little dairy, goat cheese is wonderful on this salad.
Serves 2 to 4
This recipe can easily be made Vegan; just omit the eggs and Mutton