Tart, crisp apple and peppery arugula are enhanced with sweet lemongrass. Scent Notes: TOP- Greenery, Apple, Lemon, Pepper MID- Rose, Sage, Lemongrass, Mint DRY- Cream, Musk, Vanilla Details: 11oz 1lb 4" H x 3.5" W Estimated burn time 60-70 hours   WHAT RECIPE INSPIRED THIS SCENT?Arugula and Green Apple SaladINGREDIENTS5oz Baby Arugula1 Apple, thinly sliced1/4 cup Chives, thinly sliced1 Handful of Cherry Tomatoes, halved3/4 cup Apple Cider1/3 cup Apple Cider Vinegar1 tablespoon Dijon Mustard1 cup Extra Virgin Olive OilFor 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.