Champagne Vinaigrette:

• 1/4 cup champagne vinegar
• 1/2 cup light extra virgin olive oil
• 1 teaspoon dijon mustard
• 2 tablespoons shallots, minced
• 1/2 teaspoon lemon zest
• 2 teaspoon garlic, minced
• 1 teaspoon fresh thyme
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1 teaspoon honey

Thanksgiving Salad:

• 3 cups romaine lettuce, chopped
• 2 cups arugula
• 1–2 honeycrisp apples, thinly sliced
• 1–2 avocados, sliced or cubed
• 1/4 red onion
• 2–4oz crispy prosciutto, crumbled
• 1/2 cup candied pecans, chopped
• 1/4 cup pumpkin seeds
• 1/2 cup crumbled feta, regular or dairy-free