Fennel And Apple Salad With Cider Vinaigrette - cooking recipe

Ingredients

1/2 cup unfiltered apple cider or 1/2 cup apple juice
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon honey
1 large granny smith apple, quartered, cored, thinly sliced
1 medium fresh fennel bulb, trimmed, thinly sliced
2 cups arugula (about 3 ounces)
1/2 cup pecans, toasted (about 2 ounces)

Preparation

Whisk first 4 ingredients in medium bowl to blend; season dressing with salt and pepper.
Combine apple, fennel and arugula in large bowl.
Toss with enough dressing to coat. Mound salad on 4 plates; sprinkle with pecans.