EPICUREAN SALAD

3 tbsp (40 mL) raspberry or red wine vinegar
1/2 tsp (2 mL) sugar
1/4 tsp (1 mL) Dijon mustard
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground pepper
3 tbsp (40 mL) olive oil
8 cups (2 L) torn mixed greens
1/2 cup (125 mL) crumbled blue cheese
1/2 cup (125 mL) dried cherries
1/3 cup (75 mL) salted roasted pepitas

To prepare dressing, whisk together vinegar, sugar, mustard, salt and pepper. Gradually whisk in oil. Combine greens, blue cheese, cherries and pepitas in a large bowl. Toss with dressing to coat. Serve immediately. Serves 8.

Cook's Note: Pepitas are pumpkin seeds with their white hulls removed. They are dark green in colour and found in specialty stores and the bulk foods section of grocery stores.
 
Last updated on January 23, 2018