Apple, Pomegranate, and Arugula Salad with Apple Cider-Honey Vinaigrette

By BClover

Ingredients

• 1/2 apple, thinly sliced (I used Braeburn, but any crisp apple will do)
• 2-3 cups baby arugula, washed and dried (or regular arugula or baby spinach)
• 1/8 cup pomegranate seeds
• 1/8 cup sliced almonds, toasted
• goat cheese, crumbled (optional, I didn’t include it)
• 1 Tbsp apple cider vinegar
• 3/4 tsp honey (or maple syrup if vegan)
• 3 Tbsp extra virgin olive oil
• pinch of kosher salt

Details

Adapted from tastespace.wordpress.com

Preparation

Step 1

1. In a small bowl, whisk together the vinegar, honey, olive oil and salt. Adjust the salt and pepper.

2. Slice the apple. Toss the slices with a little of the dressing to keep them from discoloring.

3. Just before serving, toss the apples and arugula with just enough dressing to coat the leaves. Divide among two plates. Sprinkle each plate with pomegranate seeds, almonds, and crumbled goat cheese. Use the tip of your whisk to lightly drizzle with a little extra dressing if needed. Serve immediately.

Serves 2.
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