For the vinaigrette:

• 2 Tbsp apple cider vinegar
• 6 Tbsp vegetable oil
• 2 tsp maple syrup
• 1 tsp Dijon mustard
• 1 Tbsp shallots, finely chopped
• 1 Tbsp fresh rosemary or basil, chopped
• 1 tsp salt and pepper, to taste

For the salad:

• 5 oz arugula or spring mix
• 1 Honeycrisp apple, sliced and julienned
• 4 oz manchego, thinly sliced or shaved
• ½ cup caramelized pecans, chopped (optional)
• ¼ cup chopped dates