Ingredients
4-6 cups arugula – loosely packed
2 small apples, diced
1 fennel bulb, slice in small rings
½ red onion, thinly sliced
½ cup toasted pecans
½ cup crumbled blue cheese
Combine in a large salad bowl
Dressing
2 Tbsp maple syrup
2 Tbsp White or lemon balsamic vinegar (ass a tsp lemon if using white balsamic)
4 Tbsp olive oil
1 tsp tarragon
Pinch of salt
Shake in a jar with tight fitting lid.
Toss with salad.