Ingredients
Instructions
- Combine ¾ cups pecans and apple cider in blender and puree. Pour mixture into large bowl.
- Whisk in cider vinegar, maple syrup and dry mustard.
- Combine oils and add to mixture, whisking until well combined. Makes about 2 ¼ cups dressing.
- Heat vinaigrette slowly over low heat in saucepan.
- Arrange salad plates with greens, sliced apples and crumbled blue cheese. Ladle on warm vinaigrette and sprinkle with toasted pecans.