Arugula and Apple Salad with Maple Vinaigrette
Cooking Time: 13m Servings: 4
Products needed:
Lemon Olive Oil
Ingredients:
For the Vinaigrette:
- 1/3 cup Lemon Olive Oil
- 1/4 cup Vermont Maple Balsamic Vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh lemon juice
- sea salt and ground pepper, to taste
For the pecans:
- 6-oz package of pecan halves
- 2 tablespoons butter, melted
- 3 tablespoons sugar
- ¼ teaspoon ground ginger
- 1/8 teaspoon curry powder
- 1/8 teaspoon sea salt
- 1/8 teaspoon ground red pepper
For the salad:
- 10-oz package arugula or fresh baby spinach, thoroughly washed
- 1 gala apple, thinly sliced
- 1 small red onion, thinly sliced (optional)
- 4-oz package crumbled goat cheese
Directions:
For the Vinaigrette:
- Whisk or shake together all of the ingredients until well combined.
- Cover and chill until ready to serve.
For the Pecans:
- Preheat oven to 350°.
- Line a baking sheet with aluminum foil.
- Toss pecans in butter.
- Stir together remaining ingredients in a bowl; add pecans, tossing to coat.
- Spread in a single layer on pan pan.
- Bake 10 to 13 minutes or until lightly browned and toasted.
- Cool in pan on a wire rack 20 minutes; separate pecans with a fork.
For the salad:
- Combine arugula, apple, onion and cheese in a bowl.
- Drizzle with Maple Balsamic Vinaigrette to taste; toss to coat.
- Sprinkle with pecans.
- Serve salad with any remaining vinaigrette on the side.