For the vinaigrette:
2 Tbs. fresh lemon juice
3 Tbs. extra-virgin olive oil
1 tsp. local honey
1 tsp. champagne vinegar
1 Tbs. heavy cream
Sea salt and lots of pepper
Whisk the first five ingredients together and season with sea salt and pepper to taste.
For the salad:
1/2 cup raw pecan halves
7 oz. organic arugula, washed and dried
2 small apples (1 tart and 1 sweet)
Preheat the oven to 350°F.
Spread the pecans out on a rimmed baking sheet and bake for eight to 10 minutes, or until deep golden brown. Remove from oven and cool to room temperature.
Put the arugula in a large mixing bowl. Add the pecans. Thinly slice the apples and add to the mixing bowl. Add the vinaigrette and toss. Serve immediately.