Add meatballs to this green salad for a dish full of bold flavors.
¾ cup apple cider
1 Tbsp. Dijon mustard
½ tsp. salt
⅓ cup apple cider vinegar
1 cup olive oil
1 (5-ounce) bag baby arugula
1 Fuji apple, cored and thinly sliced
1 bunch chives (or ½ bunch scallions), thinly sliced
Total time: 15 minutes
To make cider vinaigrette: In a small pot over medium-high heat, bring apple cider to a boil. Reduce heat to low and simmer until liquid reduces by half, about 12 minutes. Pour into a bowl. Add mustard, salt, and vinegar; whisk vigorously. While continuing to whisk, slowly drizzle in olive oil.
In a large bowl, combine arugula, apple, chives, and ¼ cup apple cider vinaigrette. Toss to coat and add more vinaigrette as desired.