This light, refreshing salad is from Pizzeria Bianco in Phoenix.
1/2 cup unfiltered apple cider or apple juice 3 tablespoons extra-virgin olive oil 2 tablespoons apple cider vinegar 1 teaspoon honey 1 large crisp, tart apple, quartered, cored, thinly sliced 1 medium-size fresh fennel bulb, trimmed, thinly sliced 2 cups arugula (about 3 ounces) 1/2 cup pecans (about 2 ounces), toasted
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.
