Italian Gourmet Slaw
1 1/2 tablespoons Epicurean Champagne Balsamic Vinegar
2 tablespoons lemon juice, divided
3/8 cup Epicurean Arbosana Extra Virgin Olive Oil
1 small Fuji or Gala apple, cored and thinly sliced
2 cups cabbage, thinly sliced
1 cup fennel, thinly sliced
1 cup arugula, roughly chopped (or use whole baby leaves)
2 tablespoons fresh basil leaves, thinly sliced
2 tablespoons toasted pine nuts (optional)
Salt and pepper
Whisk together the Epicurean Champagne Balsamic Vinegar and 1 tablespoon of lemon juice, working in the Epicurean Arbosana Extra Virgin Olive Oil and salt & pepper (to taste). Set aside. In a large bowl, toss together the apple slices and remaining tablespoon of lemon juice. Add remaining ingredients and toss.
Add the reserved dressing and toss again. Add more salt and pepper, as desired, and serve.