Fall harvest salad with cider vinaigrette
Apple cider vinegar
¼ tsp, freshly ground
3 Tbsp, chopped, chopped
6 cup(s), or baby arugula
6 cup(s), shredded, thinly sliced
3 medium, Honeycrisp, thinly sliced into matchsticks
½ cup(s), chopped, thinly sliced
⅓ cup(s), toasted
⅓ cup(s), crumbled, not packed, crumbled
- To make vinaigrette, in a medium bowl, whisk together maple syrup, apple cider, vinegar, mustard, salt and pepper; slowly drizzle in oil and continue whisking to blend. Stir shallots into dressing; set aside.
- In a large serving bowl, toss together greens, radicchio, apples and celery.
- When ready to serve, give vinaigrette a stir and toss with salad; serve garnished with pecans and blue cheese.
- Serving size: 2 cups salad mixture and 1 Tbsp vinaigrette