Salad Recipes

• ¾ cup apple cider
• 2 tablespoons cider vinegar
• 1 small shallot, minced
• ½ teaspoon Dijon mustard
• 1 tablespoon vegetable oil
• 10 cups loosely packed assorted baby greens, such as arugula or red oak leaf
Salt and pepper

1. 1. In a small saucepan, boil the apple cider over high heat until reduced to 2 tablespoons, about 10 minutes and let cool.
2. 2. In a large bowl, combine the reduced cider with vinegar and shallot. Whisk in mustard and oil and season with salt and pepper. Add greens and toss.
3. Serves 10.