Spring Greens With Maple and Mustard Dressing

I found this dressing in the MOOSEWOOD RESTAURANT CELEBRATES cookbook. This dressing is well suited for green salads that incorporate dried or fresh fruit.

• Ready In: 30 mins
• Serves: 6

Ingredients

• Salad

• 12  ounces  mixed  spring greens
• 3  crisp pears, cored and thinly sliced
• 1⁄2 red onion, thinly sliced
• 1⁄2 cup  toasted walnuts
• 3⁄4 cup  crumbled blue cheese
• 1⁄4 cup dried cherries

• Maple and Mustard Dressing

• 3  tablespoons pure maple syrup
• 1 1⁄2 tablespoons Dijon mustard
• 6  tablespoons apple cider vinegar
• 1 1⁄2 tablespoons olive oil
•  salt and pepper

Directions

1. In a large bowl toss together all salad ingredients. Reserve some of the pears, walnuts, blue cheese, and cherries to garnish salad before serving. (This is one suggestion for the salad, but the possible combinations are endless).
2. In a small bowl mix together all dressing ingredients. Pour over salad and toss. (Note: Do not over-dress salad. Start by pouring ½ of the dressing over salad, toss, and if necessary add more to give the greens a light coating of dressing.).
3. Serve in one large bowl or on individual plates. Garnish with reserved pears, walnuts, blue cheese, and cherries.