Salad W. Dried Cherries, Granny Apples, Blue Cheese, Dijon

I created this salad out of ingredients I had on hand. It turned out to be a winner. I hope you enjoy it too. Ingredient amounts can be increased or decreased to your liking. This salad can also be topped with a raspberry vinaigrette, if you prefer something sweeter. Prep & Cooking time is time to make the dressing and salad.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3  cups  mixed  spring greens, torn if necessary
• 1  cup romaine lettuce, cut into 1-inch pieces
• 1⁄2 granny smith apple, with peels cored, sliced thin, cut into thirds
• 1⁄4 cup dried cherries
• 1⁄8 cup  sliced almonds
• 1⁄4 red onion, sliced thin, if too strong slice and soak in a bowl of ice water for 5 minutes
• 1⁄2 cup  crumbled blue cheese

• Dressing

• 1⁄3 cup fresh lemon juice
• 1 -2  tablespoon Dijon mustard
• 2 1⁄2 tablespoons olive oil
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1  pinch sugar

Directions

1. Make the vinaigrette by combining all the ingredients in a well sealed container and shake well to combine. Adjust seasonings. *I use 2 T Dijon because I like the flavor. You can start with 1 T and add more after a taste test.
2. This salad can be plated or made in a large serving bowl.
3. Prepare the lettuce leaves. I like to make sure they are not too big to eat gracefully, so I cut or tear them.
4. Prepare granny smith apple. Core and slice thin, then cut each slice into 3rds.
5. Slice red onion very thin and cut each slice into 3rds. If the onion is too strong, prepare a ice water bath and soak the slices for 5 minutes, drain well.
6. Combine salad ingredients in a serving bowl or arrange on individual plates: Place lettuces arranging the apple slices, onions, dried cherries almonds, and top with the crumbled blue cheese.
7. Drizzle with Vinaigrette.