Ingredients:

  • 5 oz baby arugula
  • 5 oz baby spinach
  • 1 large Honeycrisp apple, thinly sliced
  • 1 cup fresh pomegranate arils
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pecan halves
  • 4 oz goat cheese, crumbled
  • 1/3 cup extra virgin olive oil
  • 2 tbsp aged balsamic vinegar
  • 1 tbsp fresh orange juice
  • 1 tsp orange zest
  • 1/2 tsp Dijon mustard
  • 1/4 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Toast the pecans. Place the pecan halves in a dry skillet over medium heat for 3-5 minutes until fragrant and slightly darkened. Note: Watch them closely as they can burn in seconds.
  2. Zest and juice the orange. Use a microplane for the zest to avoid the bitter white pith, then squeeze the juice into a small jar.
  3. Prepare the vinaigrette. Combine the olive oil, balsamic vinegar, orange juice, zest, Dijon, salt, and pepper in the jar.
  4. Emulsify the dressing. Shake the jar vigorously for 30 seconds until the mixture looks opaque and thickened.
  5. Slice the apple. Cut the Honeycrisp apple into thin wedges, removing the core but leaving the red skin intact.
  6. Toss the greens. Place the arugula and spinach in your largest bowl and drizzle with half of the dressing.
  7. Add the fruit. Distribute the apple slices, pomegranate arils, and dried cranberries over the greens.
  8. Incorporate the crunch. Sprinkle the toasted pecans and crumbled goat cheese over the top.
  9. Final dress. Drizzle the remaining dressing over the toppings just before you walk the bowl to the table.
  10. Serve immediately. Toss gently with large spoons until every leaf glistens under the light.