Arugula Salad With Apples

Ingredients

• 0.5 cup walnut halves – toasted
• 2 tbsp lemon juice – freshly squeezed
• 1 tsp Dijon mustard
• 1 tsp honey
• 0.5 tsp kosher salt
• 0.25 tsp black pepper – freshly ground
• 3 tbsp extra-virgin olive oil
• 12 ounces apples – cored and thinly sliced
• 5 ounces arugula
• 0.25 cup red onion – thinly sliced
• 1 ounces Parmesan cheese – shaved

Instructions

1. Toast the walnut halves in a dry skillet over medium heat, stirring often, until fragrant and lightly darkened, 4–6 minutes. Transfer to a plate to cool.
2. In a large bowl, whisk together the lemon juice, Dijon mustard, honey, kosher salt, and black pepper. Slowly drizzle in the olive oil while whisking until the dressing is emulsified.
3. Add the sliced apples to the bowl and toss with a spoonful of the dressing to lightly coat them.
4. Add the arugula, red onion, and cooled walnuts to the bowl. Drizzle over the remaining dressing and toss gently until the leaves are lightly coated and everything is evenly distributed.
5. Scatter the shaved Parmesan over the top and give the salad one more gentle toss. Serve immediately.