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FEBRUARY FOCUS on MICHIGAN FOOD ~ TRAVERSE CITY DRIED CHERRY SALAD

~ Overcast October in Traverse City
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TRAVERSE CITY DRIED CHERRY SALAD
~ Favorite salad from
Between the Lakes (A Collection of Michigan Recipes)
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1/2 cup raspberry vinegar
1/2 cup olive oil
1/2 cup vegetable oil
1/2 cup maple syrup
2 Tbsp. Dijon mustard
2 Tbsp. fresh tarragon leaves
1/2 tsp. salt
3 heads red leaf lettuce
1/4 cup crumbled blue cheese
12 red onion rings
dried cherries or strawberries to taste
1 Tbsp. lightly sauteed pine nuts
Combine vinegar, olive oil, vegetable oil, maple syrup, mustard, tarragon and salt in small bowl and mix well. Place lettuce in large salad bowl. Add 3/4 cup dressing and toss the lettuce by hand to mix. Top with blue cheese, onion rings, dried cherries and pine nuts.
(8-10 servings)
Note: The remaining dressing can be stored in an airtight container in the refrigerator.
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