Cherry Pecan Salad
2 tablespoons white wine or apple cider vinegar
1/3 cup cherry juice or cranberry cherry juice
1 tablespoon honey or sugar
1 cup vegetable or canola oil
1 1/2 tablespoon poppy seeds
Pinch of salt and pepper
5 to 8 ounces spring mix lettuce
1/2 cup dried cherries
1/2 cup pecan halves, toasted
1/2 cup crumbled blue cheese
Add first 5 ingredients along with a little salt and pepper to a jar with a tight fitting lid. Shake well until dressing starts to thicken a bit. Place spring mix, cherries, pecans, and cheese in a large bowl. Drizzle some of the dressing over the top. Use tongs to toss and gently coat the greens. Season salad with fresh ground black pepper if you like.
Extra dressing keeps in the fridge for a week.
To toast nuts, place on a cookie sheet and bake in a preheated 300 degree oven for 3 to 8 minutes. You can also put them in a non-stick skillet and toast over low heat on the stove for a few minutes. Watch carefully so they don’t burn!