1apple(Fuji, Pink lady, or Honeycrisp varieties are delicious here)
5ouncesarugulaor baby arugula
1/2cupmarcona almondsor regular almonds
Make the Vinaigrette:
Whisk together spices with apple cider vinegar in a small bowl and set aside. Finely dice shallot and add to the bowl along with maple syrup, Dijon mustard, and salt. Set aside. Just before adding to salad, whisk in olive oil and adjust taste for salt.
For the Salad:
Chop apple and toss into bowl with vinaigrette. This will help prevent browning. Thinly slice piquillo peppers, and cut cheese into cubes or slices.
Put arugula into a bowl, and toss with apples, peppers, and cheese in vinaigrette. Top with marcona almonds. Serve immediately.
*I find piquillo peppers in the deli section of my grocery store. They are a delicious sweet pepper that make a wonderful addition to this salad. Regular roasted red peppers may also be substituted, or omitted altogether.