Make sure you give all the vegetables a good rinse.
Cut the English cucumber in half lengthwise. Leave the skin on it adds loads of vitamins, great color and a nice crunch. Using a spoon, scoop out the seeds, and then cut the cucumber into thin, two-inch sticks. Toss in the blanched green beans. I like to leave them whole. Add the fennel. Slice the blanched asparagus into thin, 2-inch sticks. Add then with the arugula, and the nicoisse or frisee lettuce. Finely slice a small handful raw cabbage. Peel off 8 endive leaves toss them in as they are. Slice the Granny Smith apple into thin 2-inch sticks. Season with a good pinch salt and ground pepper.
Whisk the Dijon, maple syrup, red balsamic vinegar and canola oil together.
Season to taste. Leftovers can be kept for a few days in a sealed jar in your fridge. Just be sure to give it a good shake before using.
Serve the salad tossed with the dressing.
Recipe courtesy of Chuck Hughes