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:

1. Whisk or shake together all of the ingredients until well combined.
2. Cover and chill until ready to serve.

For the Pecans:

1. Preheat oven to 350°.
2. Line a baking sheet with aluminum foil.
3. Toss pecans in butter.
4. Stir together remaining ingredients in a bowl; add pecans, tossing to coat. 
5. Spread in a single layer on pan pan.
6. Bake 10 to 13 minutes or until lightly browned and toasted.
7. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.

For the salad:

1. Combine arugula, apple, onion and cheese in a bowl. 
2. Drizzle with Maple Balsamic Vinaigrette to taste; toss to coat.
3. Sprinkle with pecans. 
4. Serve salad with any remaining vinaigrette on the side.