Apple & Arugula Salad

Food

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Apple & Arugula Salad

Ingredients: 

Candied Pecans/walnuts

• 1/2 cup (107 g) packed brown sugar
• 2 Tbsp. water
• 1/4 tsp. ground cinnamon
• 1/4 tsp. kosher salt
• 1 cup raw pecans

Dressing

• 1/2 shallot, finely chopped
• 2 Tbsp. apple cider vinegar
• 1 1/2 tsp. Dijon mustard
• 1/3 cup extra-virgin olive oil
• 1tsp Sea salt
• 1/2tsp Freshly ground black pepper

Salad

• 2 apples, thinly sliced
• 6 cups arugula
• 1/2 cup crumbled blue cheese
• 1/2 cup dried cranberries

A few notes on making this:

• If you don’t want to candy your own walnuts or pecans, store-bought ones work well. 
• Nuts can be made 1 week ahead. Store in an airtight container at room temperature.
• Dressing can also be made up to one week ahead and stored in refrigerator. Take the dressing out 30 minutes before serving your salad so that it can come up to room temperature.

Directions:

• In a medium skillet over medium heat, cook brown sugar, water, cinnamon, and salt, stirring, until sugar is dissolved, 3 to 5 minutes. 
• Add pecans or walnuts and toss to coat. 
• Bring to a simmer and cook, stirring, until sticky, about 5 minutes.
• Spread nuts in a single layer on a parchment-lined baking sheet and let cool.
• In a small bowl or glass jar, whisk shallot, vinegar, mustard, salt & pepper. 
• While whisking, slowly stream in oil until combined. 
• Taste to check seasoning. 
• Add arugula and thinly sliced apples to a large bowl.  
• Drizzle salad with dressing and toss to combine.
• Add cheese, cranberries, and candied nuts, and gently toss again.
• Serve and enjoy!