1 tablespoon
white wine vinegar, unfiltered apple cider vinegar, or champagne vinegar
1 teaspoon
grated orange zest
⅓ cup
fresh orange juice, (from about 2 large oranges)
2 teaspoons
honey, warmed
1 teaspoon
Dijon mustard
2 tablespoons
minced shallots
½ teaspoon
sea salt
¼ teaspoon
freshly cracked black pepper
Salad
5 ounces
baby spinach, (about 4 cups)
5 ounces
baby arugula, (about 3 cups)
8 ounces
fresh figs, halved
4 ounces
crumbled goat cheese
1 large
honeycrisp apple, sliced or diced
1 cup
candied pecans, homemade or store bought
¼ cup
minced chives, (optional)
Freshly cracked black pepper, to taste
Method
Make the dressing. In a small bowl, whisk together the olive oil, vinegar, orange zest, orange juice, honey, Dijon, shallots, salt, and pepper until emulsified.
Make the salad. In a large bowl, combine the spinach, arugula, figs, goat cheese, apple, candied pecans, and chives if using. Drizzle the salad with the dressing and toss to coat. Taste and season with pepper before serving.