Mixed Field Greens with Blue Cheese and Apples
Serves: 4
Preparation time: 15 minutes
The balsamic vinegar helps to keep the sweetness of the craisans and honey from overpowering the salad dressing, while the tart, sweet taste of the Pink Lady shines through.
- About four cups of mixed field greens
- 4 ounces of blue cheese crumbled
- One sweet apple
- 4 ounces of candied pecans
- 4 ounces of craisans
- ½ cup balsamic vinegar
- 1 tablespoon honey
- 1 ½ tablespoons Dijon mustard
- 3 tablespoons water
- 1 cup olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Wash and dry field greens. Make sure they are dry or the dressing will slide off. A salad spinner works well here.
- Cut the apple into ½ inch pieces.
- Chop the candied pecans.
- Toss the greens, apples, pecans and craisans.
- Put the vinegar, honey, mustard, water, olive oil, salt and pepper in a shaker and shake well until blended.
- Add to the tossed greens to your taste.
- Serve immediately.