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About the Dish

1 small Shallot
1 packet Grey Poupon Dijon Mustard
1 teaspoon PeachDish Salt
2 tablespoons Sherry Vinegar
2 medium Lettuce
1 small Apple
1/4 cup Parmesan Cheese
Per Serving
Calories 165
Total Fat 15 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 10 g
Cholesterol 5 mg
Sodium 577 mg
Total Carbohydrates 5 g
Dietary Fiber 2 g
Sugar 4 g
Protein 2 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Prepare your mise en place: Peel and mince shallot. Trim root end from lettuce heads; separate leaves before washing in cold water. Dry thoroughly in a spinner or on towels. Quarter apple, remove core and seeds, and thinly slice quarters.
To the container of vinegar, add shallot, mustard, olive oil and PeachDish salt. Cover securely and shake vigorously to combine.
In a large mixing bowl, toss lettuce, apple, Parmesan with dressing. Taste and adjust seasoning as desired with kosher salt and pepper. Enjoy!