In an effort to combat all the sweets I've been pigging out on lately, this little salad has nestled itself into much of our meals lately.
Dressing: (measurements are approximate)
1/8 cup olive oil
1/8 cup balsamic vinegar
1 tablespoon of maple syrup
1 tablespoon of grainy dijon mustard
Put all ingredients above into a jar and shake well.
Assemble a bed of arugula, top with thin slices of apple (we used honeycrisp) and crumbled feta cheese. Drizzle a little dressing over the salad (you really don't need much).