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Ingredients
- 1/2 cup unfiltered apple cider or apple juice
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 1 large Granny Smith apple, quartered, cored, thinly sliced
- 1 medium-size fresh fennel bulb, trimmed, thinly sliced
- 2 cups arugula (about 3 ounces)
- 1/2 cup pecans (about 2 ounces), toasted
Preparation
Step 1
Whisk first 4 ingredients in medium bowl to blend; season dressing with salt and pepper. Combine apple, fennel and arugula in large bowl. Toss with enough dressing to coat. Mound salad on 4 plates; sprinkle with pecans.
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