Cooking Instructions
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Step 1
Combine the
Extra-Virgin Olive Oil (80 mL)
,
Apple Cider Vinegar (60 mL)
,
Dijon Mustard (15 g)
,
Apple Butter (20 g)
,
Maple Syrup (10 mL)
,
Fresh Thyme Leaves (2 g)
, and
Sage Leaves (1 g)
in a jar with a lid and shake. Taste and season with
Kosher Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
. Set aside.
Step 2
In a large salad bowl, combine the
Spring Mix Greens (140 g)
and
Baby Arugula (40 g)
. Toss to combine with a small amount of vinaigrette.
Step 3
Arrange the
Honeycrisp Apples (3)
on top and evenly distribute the
Bacon (170 g)
,
Roasted Pecans (125 g)
,
Dried Cranberries (60 g)
, and
Crumbled Feta Cheese (100 g)
.
Step 4
Lightly dress the salad with more vinaigrette, reserving the rest to be offered alongside the individual servings.
