APPLE, PECAN, & BLUE CHEESE SALAD

There's something wonderful about the sweetness of apples, dried cranberries, and candied pecans and the robust flavor of blue cheese with a maple flavored vinaigrette dressing. There is enough salad dressing in the recipe to use again.

Vinaigrette

2 t Dijon mustard

¼ cup pure maple syrup

2 T apple cider vinegar

¼ cup extra-virgin olive oil

Sea salt and freshly ground black pepper

Salad
Various salad greens, enough for 4 people

1 apple, cored and thinly sliced

¼ cup dried cranberries

½ cup candied pecans

6 oz blue cheese, broken into bite-size chunks

In a small bowl, whisk together the Dijon, maple syrup and vinegar.

While slowing pouring, whisk in the olive oil and keep whisking until it becomes emulsified (slightly thickened).

Season to taste with salt and pepper.

Place the salad greens in a bowl, drizzle on some of the vinaigrette, toss to combine, and divide between 4 plates.

Divide the apple slices, cranberries, pecans, and blue cheese on top of each salad. 

Drizzle on a little more dressing and serve.

Serves 4