1. Heat a skillet/frying pan on medium-heat and add 2 tbsps of olive oil
2. Season the Escallopinos and saute for 2 minutes each side. Remove and rest on a plate
3. In the same skillet add the shallots and garlic, cook for 2 minutes
4. Add the apple cider vinegar and reduce until almost gone. Add the hard cider and reduce by half
5. Add the maple syrup and mustard and cook until slightly reduced and a sauce consistency
6. Take off the heat, season with salt & pepper and return the Escallopinos to the pan
7. In a bowl, Mix the salad ingredients together and serve alongside the skillet
