1/4 cup chopped shallots
1/4 cup unfiltered apple juice
2 tablespoons apple cider vinegar
2 1/2 tablespoons roasted walnut oil*
1/2 teaspoon kosher salt
5 ounces baby arugula (about 6 cups)
2 Fuji apples, quartered, cored, and sliced thinly
1 fennel bulb, halved and sliced thinly
3/4 cup toasted walnut pieces
Whisk together shallots, juice, vinegar, oil, and salt in a large bowl. Add arugula, apples, and fennel, tossing gently to coat in dressing. Transfer salad to a serving bowl and top with walnuts.
*We like La Tourangelle brand, sold at well-stocked grocery stores.