Fall Greens with Apple Cider Vinaigrette

​vegan, gluten-free; serves 6

• 4 ounces mixed greens (baby kale, baby arugula, spinach, mesclun blend, etc.)
• 2 endives or 1 small head of radicchio, cored and torn into bite size pieces
• 1 large Gala apple, cored and sliced
• ¾ cup walnuts
• ¼ cup raw pumpkin seeds
• 1 Tablespoon sesame seeds
• 4 Tablespoons Napa Valley Naturals olive oil
• 2 Tablespoons maple syrup
• 1 Tablespoon Bragg apple cider vinegar
• 1 Tablespoon Dijon mustard

Instructions:

1. Whisk together olive oil, maple syrup, vinegar, and mustard together until emulsified.
2. Place walnuts and pumpkin seeds on a baking sheet and toast for 5 minutes at 350° F. Allow to cool.
3. Layer greens, endive, and apple slices on a serving plate.
4. Drizzle with dressing and sprinkle with nuts and seeds.

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