Tart, crisp apple and peppery arugula are enhanced with sweet lemongrass.
- TOP- Greenery, Apple, Lemon, Pepper
- MID- Rose, Sage, Lemongrass, Mint
- DRY- Cream, Musk, Vanilla
- 4" H x 3.5" W
- Estimated burn time 60-70 hours
WHAT RECIPE INSPIRED THIS SCENT?
Arugula and Green Apple Salad
5oz Baby Arugula
1 Apple, thinly sliced
1/4 cup Chives, thinly sliced
1 Handful of Cherry Tomatoes, halved
3/4 cup Apple Cider
1/3 cup Apple Cider Vinegar
1 tablespoon Dijon Mustard
1 cup Extra Virgin Olive Oil
For the vinaigrette, bring apple cider to boil over medium heat, then reduce heat to low and simmer until liquid reduces by half. Let cool. Whisk reduced cider with vinegar, mustard, and salt vigorously while slowly drizzling in olive oil. When ready to serve, combine arugula, apple, chives, and tomatoes in a large bowl, then toss with ¼ cup of the vinaigrette.