Recipe slightly adapted from Pioneer Woman
12 ounces Spring Mix greens or baby spinach
2 Granny Smith apples, cored and sliced thinly (I used my mandolin)
1/2 cups pecan halves, toasted
1/4 cup dried cherries
6 ounces Maytag blue cheese, cut into small cubes (may use any blue cheese of your choice)
1 tablespoon Dijon mustard
1 tablespoon real Maple syrup
2-3 teaspoons apple cider vinegar (to taste)
1/4 cup olive oil
1/4 teaspoon salt
Freshly ground black pepper
Arrange apples, pecans, cherries and blue cheese over greens in salad bowl or platter.
In a small mason jar, combine dressing ingredients and shake to mix and emulsify. Just before serving pour dressing over salad and lightly toss.
from That Skinny Chick Can Bake