Honeycrisp + Arugula Salad with Maple + Mustard Vinaigrette
Author: Kayla Diercks
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
SALAD
2 cups spinach
2 cups arugula
1 Honeycrisp apple / cut into match sticks
¼ cup feta cheese crumbles
CANDIED HAZELNUTS
¼ cup raw hazelnuts
½ TB butter
1 TB maple syrup
¼ tsp black pepper
MAPLE + MUSTARD VINAIGRETTE
⅓ cup olive oil
3 TB white balsamic vinegar
1 TB coarse ground mustard
1 TB maple syrup
Kosher salt + coarse ground pepper
Instructions
Heat a small skillet over low heat. Melt butter and maple syrup together in the pan until it begins to bubble. Toss in hazelnuts and cook for 5 minutes, shaking the pan often to coat the hazelnuts. Remove from heat, spread in an even layer over parchment paper, sprinkle with black pepper, and let cool.
In a small jar with a lid, combine all vinaigrette ingredients and shake well.
Divide greens between 4 small plates. Top with apples, feta, and hazelnuts and drizzle with vinaigrette.
Recipe by at https://www.adventuregathereat.com/honeycrisp-arugula-salad-with-maple-mustard-vinaigrette/