Serves 6 to 8
The secret to a good salad is not to put on too much dressing. I like to put on 1/2 of the dressing, then add more as needed. Any extra dressing will keep in the refrigerator for 5 days.
1 tablespoon stone-ground or dijon mustard
1 tablespoon honey
3 tablespoons fresh lemon juice
1/2 cup olive oil
1/4 teaspoon salt
Freshly ground black pepper
One 5-ounce box of salad greens – spring mix, baby arugula, or spinach, washed
1 medium apple, cored and cut into small pieces
1 cup dried cranberries
1/2 cup chopped pecans, toasted
1/2 cup crumbled fresh goat or blue cheese
Whisk together the mustard, honey, lemon juice, oil, salt and pepper. Place the salad greens, apple, cranberries, pecans, and cheese in a large bowl. Pour in 1/2 of the dressing and gently toss to coat. Sprinkle with pepper and add more dressing to taste.