Winter Salad with Carrots and Apples

A salad that is all crisp and crunch to go with the melting texture and rich flavor of the Leek and Potato Gratin.
Wash and spiny dry 3 C. arugula leaves.

Separate the leaves of one head of lettuce and rinse carefully, then spin dry.  Tear or chop into pieces to make 3 C.

Use a vegetable peeler or mandolin to make very thin carrot and apple slices, 1/2 C. of each.

For the dressing, whisk 1/4 C.  lemon juice and 1 t. soy sauce into 1/2 C. olive oil.  Add a pinch of minced garlic or a teaspoon of Dijon mustard for some zing.  Season with salt and pepper.

Toss the ingredients with the dressing and serve with the gratin.

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