1-2 tart apples, matchstick sliced (see Note)
1/2 cup shredded sharp white cheddar cheese
Candied pecans (recipe below)
Balsamic vinaigrette (recipe below)
Candied pecans:
1/4 cup + 2 tablespoons granulated sugar
1 tablespoon balsamic vinegar
1 cup whole pecans
Balsamic vinaigrette:
2 tablespoons balsamic vinegar
1/3 cup olive oil
2 teaspoons brown sugar
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 clove garlic, minced
To make the candied pecans: In a small saucepan over medium heat, combine the sugar and balsamic vinegar. Bring to a boil, stirring to dissolve the sugar. Add the pecans and toss to coat. Transfer to a sheet pan lined with parchment paper. Bake in a 325 degree F oven for 10 minutes. Cool completely. To make the balsamic vinaigrette: Add the balsamic vinegar, olive oil, brown sugar, salt, pepper and minced garlic to a small mason jar. Screw the lid on tightly, then shake vigorously until sugar and salt are dissolved. To assemble the salad: Toss the arugula with a few tablespoons of the vinaigrette. Add the apple slices, shredded cheese and candied pecans. Serve immediately.