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Serves : 10
© Lucy Schaeffer

How to Make It

Step 1    

In a small saucepan, boil the apple cider over high heat until reduced to 2 tablespoons, about 10 minutes; let cool.

Step 2    

In a large bowl, combine the reduced apple cider with the vinegar and shallot. Whisk in the mustard and oil and season with salt and pepper. Add the baby greens and toss. Divide the salad among 10 plates and serve.

Make Ahead

The vinaigrette can be refrigerated for up to 1 day.

Serve With

Small wedges of cheese.

Suggested Pairing

A rich and buttery Chardonnay is ideal with the simple salad. Opt for one from Washington's Columbia Valley.

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