Ingredients:

  • 170 g mixed spring greens
  • 300 g Honeycrisp apples, diced
  • 60 g dried cranberries
  • 60 g candied pecans, roughly chopped
  • 50 g crumbled blue cheese or feta
  • 80 ml extra virgin olive oil
  • 45 ml apple cider vinegar
  • 30 ml pure maple syrup
  • 5 g Dijon mustard
  • 1.5 g kosher salt
  • 0.5 g ground black pepper

Instructions:

  1. Wash and thoroughly dry the mixed spring greens.
  2. Dice the Honeycrisp apples into uniform 0.5-inch (1 cm) cubes.
  3. In a large mixing bowl, combine the greens, diced apples, dried cranberries and candied pecans.
  4. In a small jar or bowl, combine the apple cider vinegar, maple syrup, Dijon mustard, kosher salt and black pepper.
  5. Whisk vigorously while slowly drizzling in the olive oil. Continue whisking until the mixture is thick and cohesive and does not separate when you stop whisking.
  6. Drizzle the dressing over the salad base and toss gently with tongs or your hands to coat every leaf.
  7. Just before serving, sprinkle the crumbled blue cheese over the top. Toss only lightly, if at all, to keep the crumbles intact.