cape cod chop
Salad:
8 oz baby arugula
1 granny smith apple, diced
1/2 cup walnut halves, chopped
1/2 cup dried cranberries
Dressing:
3 tablespoons apple cidervinegar
1 teaspoon grated orange zest
2 1/2 teaspoons dijon mustard
2 tablespoons organic maple syrup
1/4 teaspoon salt
1/2 teaspoon black pepper
2/3 cup olive oil
In a large mixing bowl, toss together arugula, apple, walnuts, and cranberries.
In a mini food processor mix together the vinegar, orange zest, orange juice, mustard,
syrup, salt, and pepper in a small mixing bowl. Slowly whisk in olive oil.
Toss
the salad with just enough dressing to moisten. Serve immediately.
