Fall Salad with Apple and Mustard Vinaigrette

A basic rule of thumb when cooking is that a whole bunch of good things will usually make a great thing. This loaded fall salad is a perfect example of this principle.

 Each element in this salad is wonderful, but together they create something special. Quick and easy to assemble, this recipe is perfect for everything, from an elevated weekday lunch to a show-stopping Friendsgiving contribution. This recipe includes a super easy, make-at-home dressing that you’ll find yourself wanting to make over and over. The mustard vinaigrette is zippy, lightly sweet, and has the perfect amount of heat.

Serves 6.

·      7 ounces arugula

·      1/4 cup dried cranberries—roughly chopped

·      1/3 cup spiced pecans—roughly chopped.

·      1/3 cup crumbled goat cheese

·      1 apple—1/4 inch cubed

·      4 tablespoons olive oil

·      1 tablespoon spicy brown mustard

·      Juice of ½ lemon

·      1 tablespoon honey

·      Salt

·      Freshly cracked black pepper

1.     In a small bowl, combine the mustard, honey, olive oil, and juice of half a lemon. Whisk vigorously until an emulsion forms. Season to taste with salt and freshly cracked black pepper.

2.     Assemble the salad in a large serving bowl. Add the arugula and top with cubed apples, crushed pecans, chopped cranberries, and crumbled goat cheese. Dress with your desired amount of mustard vinaigrette and toss. Serve immediately.