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Honeycrisp Apple Cider Vinaigrette Ingredients 5 Tablespoons apple cider (I used this Honeycrisp Apple Cider) 1 Tablespoon apple cider vinegar (the kind with the Mother) 1 Tablespoon minced shallot 1 teaspoon Dijon mustard 1/4 cup olive oil 1 Tablespoon raw honey 1/8 teaspoon salt 1/8 teaspoon freshly cracked pepper Salad Ingredients 2 Honeycrisp apples cored and diced 1 lemon juiced and combined with 1 cup water (this is to keep apples from getting brown after being cut) 1 fennel bulb sliced thinly (add as little or as much as you please or not at all) Baby Argula leaves (I bought a 5 oz container but use as much or as little as you desire) 1/3 cup blue cheese crumbles (adjust as desired) Walnut pieces (again, use as much or as little as desired) Optional ingredients and suggestions: try adding a few dried cranberries and some shoestring potatoes Apple Cider Vinaigrette Instructions Place all vinaigrette ingredients into a little salad dressing shaker and shake to combine

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(You can cover and refrigerate the Thai dressing for up to a couple days