Ingredients:

  • 6 oz baby arugula or mixed spring greens
  • 2 medium Honeycrisp or Granny Smith apples, thinly sliced
  • 4 oz goat cheese, crumbled
  • 1/2 cup pecans, roughly chopped
  • 1/3 cup dried cranberries
  • 1/3 cup extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 1 tbsp pure maple syrup
  • 1 tsp Dijon mustard
  • 1/4 tsp fine sea salt
  • 1/4 tsp freshly cracked black pepper

Instructions:

  1. Place the chopped pecans in a small skillet over medium heat. Toast for 3–5 minutes, stirring frequently, until they smell nutty and look golden brown. Immediately remove from heat.
  2. Wash and dry the arugula thoroughly. Note: Excess water makes the dressing slide off the leaves.
  3. Slice the apples into thin wedges. Toss them in a small amount of balsamic vinegar or lemon juice immediately to prevent browning.
  4. Combine the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper in a mason jar.
  5. Shake the jar vigorously until the mixture is thickened and glossy.
  6. Place the arugula in a large bowl and gently toss with half of the dressing.
  7. Layer the apple slices, crumbled goat cheese, toasted pecans, and dried cranberries on top.
  8. Drizzle the remaining dressing over the top just before serving.