1 large Fuji apple peeled, cored and halved
1 daikon radish
1/3 cup dried cranberries
2 tablespoons D’Avolio Cranberry-Pear White Balsamic Vinegar
1 tablespoon D’Avolio Olive Oil
Shred apple and daikon. Mix with fork. Sprinkle in dried cranberries. In a separate bowl, whisk together the D’Avolio Cranberry-Pear vinegar with D’Avolio olive oil. Drizzle over salad and stir. Serve immediately.
