Arugula Salad with Candied Walnuts and Sherry Vinaigrette

Candied Walnuts: 

1 cup walnuts, soaked and dehydrated

1/2 tablespoon maple syrup

1/2 teaspoon vanilla extract

1 teaspoon coconut sugar or maple powder

pinch cinnamon

pinch salt

Directions: 

Combine ingredients in a bowl and stir until well coated. Dehydrate for 24 hours.

Sherry Vinaigrette:

1/2 cup olive oil

1/4 cup sherry vinegar

1/2 tablespoon maple syrup or sweetener of choice

1 tablespoon shallot, minced

Directions: 

Whisk above ingredients together until emulsified.

Assembly:

1 large handful arugula

1/4 of an apple or peach, shaved thin on a mandolin

Herb chèvre cheese (directions on how to make under herb chèvre cheese recipe)

pinch salt and pepper

Directions:

Toss arugula, salt, pepper, sherry vinaigrette, and half of the apple or peach together. Gently toss together with the dressed salad. Place dressed salad on a plate. Cut a small piece of herb chèvre cheese on the salad. Garnish with remaining apple or peach slices and black pepper.