Michigan Salad with Rasberry VInaigrette

By kimrinaldi1

Ingredients

• FOR THE SALAD:
• 5 ounces, weightArugula (or 2 Chopped Heads Of Romaine)
• 1/2 wholeGranny Smith, Cored And Sliced Thin
• 1 wholeLeftover Cooked Chicken Breast, Sliced Into Bite Size Pieces
• 2 ounces, weightWalnuts, Toasted In A Dry Pan Until Fragrant
• 1/4 cupsDried Cherries
• 2 TablespoonsBlue Cheese, More Or Less To Taste
• Red onion
• _____
• FOR THE VINAIGRETTE:
• 1/2 cupsRaspberry Blush Vinegar
• 3 TablespoonsFresh Lemon Juice, Strained To Catch Seeds And Pulp
• 3 teaspoonsHoney, (I use 4)
• 2 teaspoonsKosher Salt
• Fresh Ground Black Pepper To Taste
• 1 cup Olive Oil

Preparation

Step 1

For the salad:
Start by adding the arugula (or the chopped romaine) to a large bowl. Top with sliced apple, chicken, toasted walnuts, dried cherries and blue cheese. Toss, plate and drizzle with desired amount of the vinaigrette.

For the vinaigrette:
Add all the vinaigrette ingredients to a medium-sized jar that has a tight-fitting lid. Shake, taste, and adjust if needed.

Store any remaining dressing in the fridge; just remember to take it out about 20 minutes before using it again to thin out (it solidifies in the refrigerator).