Vinaigrette: ¼ cup olive oil 2 TSBP + 1 ½ tsp honey Minced Red onion 2 tsp Dijon mustard
8 cups baby greens 1 large granny apples thinly sliced ¼ cup dried tart cherries 1/3 toasted walnut pieces ½ crumbled gorgonzola cheese
Put vinaigrette ingredients in mini-processor, puree until smooth. Con be made a day ahead of time and store in refrigerator. For salad, put greens, cherries, apples, walnut pieces, and gorgonzola cheese in salad bowl, toss gently with dressing to coat.
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