Arugula Salad with Apples, Cranberries, and Pecans

Directions

1. 1
   To a large bowl, add arugula, cored and diced apple, cranberries, and half of the toasted pecans (1/4 cup).
2. 2
   Chop up the remaining half (1/4 cup) of toasted pecan into small pieces. Set aside.
3. 3
   In a small bowl, combine Balsamic vinegar with olive oil, until emulsified.
4. 4
   Drizzle the Balsamic vinegar and olive oil mixture over the salad. 
5. 5
   Sprinkle the salad with chopped toasted pecans.
6. 6
   Note: you don't have to use the whole amount of salad dressing.  Use just enough to drizzle.