Makes 2 servings. Recipe from Thinner Dinners for Two Magazine
Ingredients:
Vinaigrette
1 tablespoon white-wine vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon fresh garlic, minced
1/4 tsp dijon mustard
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
Salad
3 cups arugula
1/2 apple, cored & thinly sliced
1/2 ounces shaved parmesan
2 tablespoon toasted walnuts or pecans, chopped
Pink Lady or Cosmic Crisp apples are a good choice because they are a mix of tart and sweet.
Directions:
Toast nuts: Place parchment paper on baking sheet, spread nuts in a single layer and bake in preheated oven at 325° for 5-10 minutes. Immediately remove parchment with nuts from baking sheet to avoid over cooking.
Make vinaigrette: Whisk together vinegar, oil, garlic, Dijon, salt and pepper.
Make Salad: Toss arugula, apple, parmesan and nuts with vinaigrette.