Ingredients:

  • 5 oz baby arugula, washed and dried
  • 1 large Honeycrisp apple, cored and thinly sliced
  • 2 oz Parmigiano-Reggiano, shaved into ribbons
  • 1/4 cup toasted pine nuts
  • 3 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp honey
  • 1/4 tsp sea salt
  • 1/8 tsp fresh cracked black pepper
  • 2 oz crumbled chèvre (optional creamy addition)

Instructions:

  1. Submerge arugula in an ice-water bath for 2 minutes to shock the cells and maximize turgidity. Spin in a salad spinner until completely dry.
  2. Prepare the vinaigrette by combining olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small mason jar. Shake vigorously for 30 seconds to create a stable emulsion.
  3. Core and thinly slice the apple into uniform pieces. Use a vegetable peeler to shave the Parmigiano-Reggiano into wide ribbons.
  4. Place the dried arugula and sliced apples in a large chilled stainless steel bowl.
  5. Just before serving, pour the dressing over the salad and toss gently. Top with the shaved parmesan, toasted pine nuts, and optional crumbled chèvre.