->Fennel Apple 01 <-

1/2 cup unfiltered apple cider or apple juice

3 tablespoons extra-virgin olive oil

2 tablespoons apple cider vinegar

1 teaspoon honey

1 large Granny Smith apple, quartered, cored, thinly sliced

1 medium-size fresh fennel bulb, trimmed, thinly sliced

2 cups arugula (about 3 ounces)

1/2 cup pecans (about 2 ounces), toasted

Whisk first 4 ingredients in medium bowl to blend; season dressing

with salt and pepper. Combine apple, fennel and arugula in large

bowl. Toss with enough dressing to coat. Mound salad on 4 plates;

sprinkle with pecans.

Makes 4 servings.