1 Honeycrisp Apple (Fuji or Pink Lady would be a good substitute), thinly sliced
1/4 cup Chives, thinly sliced
Handful of Cherry or Grape Tomatoes, halved
1/4 cup Apple Cider Vinaigrette
For the Vinaigrette
3/4 cup Apple Cider
1/3 cup Apple Cider Vinegar
1 tablespoon Dijon Mustard
1/2 teaspoon Kosher Salt
1 cup Extra Virgin Olive Oil
Bring the apple cider to a boil in a small pot on medium heat. Once boiling, reduce the heat to low and let the cider simmer until the liquid reduces by half. It won’t take too long. Allow to apple cider cool.
Place the reduced cider, apple cider vinegar, Dijon mustard, and Kosher salt in a small mixing bowl and whisk vigorously. While continuing to whisk, slowly drizzle in the olive oil.
When ready to serve: Dress your salad before plating. Combine the arugula, apple, chives, and tomatoes in a large mixing bowl. Drizzle in the vinaigrette, gently tossing the salad to thoroughly incorporate the dressing.
*I always start with a smaller amount of the dressing, incorporate it, and then taste, adding in more if necessary. You can always add more vinaigrette, but can’t undo an overdressed salad.