Ingredients

Dressing

2 tablespoons apple cider vinegar

1 tablespoon balsamic vinegar

3 tablespoons honey

2 tablespoons Dijon mustard

1 tablespoon water

1/2 cup canola oil 

Fine sea salt to taste

Salad

1 medium pita, cut into 3cm squares

2 tablespoons olive oil, divided

2 leaks, thinly sliced

1 head romaine, torn into bite-size pieces

8 baby tomatoes, halved

1/2 green pepper, thinly sliced

Salt and pepper to taste

Directions

1. Combine all the dressing ingredients in a jar and whisk until emulsified. This will make about 1 cup of dressing, to be used on other salads throughout the week.

2. Preheat the oven to 400F. On a lined baking sheet, toss the pita with 1 tablespoon of olive oil, salt, and pepper. Cook for 6-8 minutes until edges are browned.

3. On another baking sheet, toss with leaks with the remaining 1 tablespoon of olive oil, salt, and pepper. Cook for 17-20 minutes. Tossing halfway.

4. In a large bowl, combine the romaine, tomatoes, and green pepper. Toss with 2-4 tablespoons of the dressing, until the leaves are lightly dressed. Then top the salad with the leaks and the pita chips.