¼ cup pumpkin seeds/pepitas (toasted in a little olive oil)
Vinaigrette
¾ cup apple cider
2 tbsp apple cider vinager
2 tbsp shallots, minced
½ cup olive oil
2 tsp dijon mustard
1 tsp salt
½ tsp ground pepper
Instructions
In a salad bowl, combine the arugula, spinach, apple and goat cheese.
In a small skillet, heat just enough olive oil to coat the pan. Add the pepitas and brown (3-4 minutes). Add the browned pepitas and any extra oil directly to the salad so they stop cooking.
Meanwhile, in a small sauce pan, combine the apple cider, shallots and vinegar and bring to a boil. Cook for 6-8 minutes until the apple cider is reduced by about ¼ cup.
Remove from heat and whisk in the oil, dijon mustard, salt and pepper.
Lightly dress the salad with the apple cider vinaigrette right before you are ready to serve.
Recipe by Weekend Table at https://weekendtable.com/2013/02/21/arugula-and-spinach-salad-with-apples-goat-cheese-and-pepitas/