Pleasant Ridge Reserve And Warm Arugula Salad

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Apple Cider Vinaigrette:

2 cups apple cider

2 ounces (1/2 cup) apple cider vinegar

1 tablespoon Dijon mustard

1 1/2 tablespoons shallots, briefly sautéed and cooled

1 1/2 tablespoons fresh chopped chervil

3 ounces walnut oil

3 ounces vegetable oil

Sea salt, to taste

Freshly ground pepper, to taste

Crispy Beets:

6 baby beets, sliced paper-thin

Oil for frying (heated to 375 degrees F), as needed

Sea salt, to taste

Salad:

4 cups (12 ounces) baby arugula

2 cups (6 ounces) baby spinach

1 cups dried cranberries, plumped in port wine

3 Granny Smith apples, sliced thinly

1 bunches green onions, roasted and diced

1 1/2 cups (6 ounces) grated Pleasant Ridge Reserve cheese