FOR YOUR TABLE
Celery, Pecan and Apple Arugula Salad with Cider Vinaigrette
Recipe and image courtesy of Abbey Sharp (abbeyskitchen.com)
- 5 oz arugula
- 7 to 9 ribs of celery thinly sliced on the bias
- 1 red apple, thinly sliced
- 1⁄4 cup candied pecans, chopped
- 1⁄4 cup apple cider
- 2 Tbsp extra-virgin olive oil
- 2 Tbsp apple cider vinegar
- 1 tsp grainy mustard
- 1 tsp maple syrup, or to taste
- Salt and pepper, to taste
Dressing
Mix together the arugula, celery and apple in a bowl. Set aside.
Prepare the dressing: Whisk together all ingredients in a bowl.
Drizzle the salad with the dressing and top with candied pecans. Serve immediately. Makes 2 to 4 servings.