Arugula and Watercress Salad with
shaved Mimolette, Apples, and Champagne Vinaigrette 

Serves 4

In a small jar, add:
1/2 shallot, minced
Fill 1/4 of the jar with Champagne Vinegar
Fill the remaining 3/4 of the jar with Extra Virgin Olive Oil
1 pinch sea salt
Cover tightly with the lid and give a good shake to fully combine the ingredients. Taste with a piece of arugula and add a little more acid if it tastes too oily, or a little more oil if the texture is too watery and the flavor too tart.
Keep the jar in your fridge for up to 2 weeks to use on other salads.

In a medium mixing bowl, combine:
4 handfuls baby arugula, or 1 small container
1 bunch of Watercress, trimmed and washed
1 small wedge of Aged Mimolette (with natural rind, not the wax rind) about 2-3 oz, shaved with a veggie peeler so that you have a gorgeous dusting of little orange ribbons all over the greens
1 delicious tart apple (like Mountain Rose, Pink Pearl, Granny Smith) sliced into think half moons

With a spoon, pour the vinaigrette around the sides of the bowl, a few spoonfuls at first, then toss with your hands and taste. Add more vinaigrette if need be.