Ingredients:

1/4 cup sherry vinegar

1 small shallot, peeled and minced

1 tablespoon reduced apple cider* or honey

1/2 teaspoon Dijon mustard

1/4 teaspoon dried Herbes de Provence

Salt and fresh ground black pepper, to taste

4 ounces arugula, rinsed and spun dry

5-6 ounces field greens, rinsed and spun dry

1 large Granny Smith apple, cored and cut into into 1-inch slivers

1/3 cup chopped walnuts, toasted and cooled

4 ounces goat cheese, very cold (omit for Parve)

Directions:

Combine vinegar, shallot, reduced apple cider, Dijon mustard, and Herbes de Provence in a medium bowl. Let mixture sit for 5 minutes for flavors to blend.

Gradually whisk in olive oil and season dressing with salt and pepper, to taste. Set aside.

Combine salad greens in a large mixing bowl. Add apples and walnuts and mix together. Just before serving, toss salad with 3/4 of the dressing and crumble goat cheese over top, if using. Check for dressing and add more, if needed. Check salad for seasoning, adding more salt and pepper, as needed.

*To reduce apple cider, place 1- cup apple cider in a small saucepan. Turn heat to medium high and bring to a boil. Slightly reduce heat and continue to simmer vinegar, uncovered, for 3-7 minutes, or until syrupy and reduced to about 1/2 cup. Vinegar will thicken more as it cools. Reduced vinegar can be stored indefinitely in the refrigerator in a closed container.

Makes 6-8 servings.