mat osv.

Ingredients:

For the vinaigrette:
6 Tbsp apple cider vinegar
1 Tbsp finely chopped walnuts
3 Tbsp honey
2 tsp poppy seeds
pinch cumin
salt & pepper to taste
6 Tbsp olive oil

For the salad:
2 cups arugula
4 cups escarole, cut into bite-sized pieces
1 honeycrisp apple, sliced into thin matchsticks
1/2 cup roasted pumpkin seeds
1/2 cup roasted walnuts

Directions:

For the vinaigrette; mix all the ingredients but the olive oil together well in a jar with a lid. Pour in the olive oil, close the jar, and shake it until the dressing is emulsified.

For the salad; in a large bowl, combine the arugula, escarole, half the apples sticks, and half the pumpkin seeds and walnuts. Lightly drizzle with the dressing. Serve the salad onto individual serving plates, and garnish each with the remaining apples, pumpkin seeds, and walnuts. Drizzle on more dressing as desired.