Ingredients:

  • 5 oz baby arugula or mixed spring greens
  • 2 medium Granny Smith apples, thinly sliced
  • 4 oz goat cheese, crumbled
  • 1/2 cup walnuts, toasted
  • 1/4 cup dried cranberries
  • 1/4 small red onion, thinly sliced
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Instructions:

  1. Wash and dry the greens thoroughly. Note: Wet greens make the dressing slide off, leaving the salad bland.
  2. Slice the apples into 1/8 inch thin wedges. Note: Keep the skin on for a pop of green color.
  3. Shave the red onion into very thin half moons.
  4. Combine olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a jar.
  5. Shake or whisk for 30 seconds until the mixture is creamy and thickened.
  6. Place the arugula in a large bowl.
  7. Drizzle half of the dressing over the greens and toss gently. Note: This ensures the leaves are seasoned before the heavy toppings go in.
  8. Add the apple slices, red onion, and dried cranberries. Toss again to coat everything.
  9. Fold in the crumbled goat cheese and toasted walnuts last. Stop tossing as soon as they are distributed to prevent the cheese from smearing.