Toast the Walnuts: Place the walnut halves in a small dry skillet over medium heat. Toast them for about 3 to 5 minutes, tossing frequently, until they become fragrant and slightly golden. Remove them from the heat immediately and let them cool before adding them to the salad to ensure the greens do not wilt.
Prepare the Dressing: In a small jar or bowl, whisk together the extra virgin olive oil, apple cider vinegar, honey, salt, and black pepper. Continue mixing until the dressing is well emulsified. Taste and adjust the honey or salt if you prefer a sweeter or saltier finish for your holiday spread.
Slice the Apples: Wash and core the apples, then slice them into very thin wedges. To keep them looking fresh for your Christmas dinner, you can lightly toss them in a teaspoon of lemon juice, though the acidity in the dressing will also help prevent browning once the salad is assembled.
Assemble the Salad: In a large serving bowl, combine the baby arugula, sliced apples, dried cranberries, and toasted walnuts. Drizzle the dressing over the top and toss gently to coat every leaf. Sprinkle the crumbled goat cheese over the top just before serving to keep the presentation neat and appetizing.
