The City Magazine Since 1975

Winter Salad

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(Serves 4)

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.