FEBRUARY FOCUS on MICHIGAN FOOD ~ TRAVERSE CITY DRIED CHERRY SALAD

February is Dining Month on Absolute Michigan

~ 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.

~ Left Foot Charley Winery & Tasting Room

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