This recipe reminds me what I love about my home state: picking apples with my children, buying greens at the farmer’s market, and tasting fresh cherries on vacations.
—JENNIFER GILBERT BRIGHTON, MI
START TO FINISH: 15 MIN. • MAKES: 8 SERVINGS
7 ounces fresh baby spinach (about 9 cups)
3 ounces spring mix salad greens (about 5 cups)
1 large apple, chopped
1/2 cup coarsely chopped pecans, toasted
1/2 cup dried cherries
1/4 cup crumbled Gorgonzola cheese
DRESSING
1/4 cup fresh raspberries
1/4 cup red wine vinegar
3 tablespoons cider vinegar
3 tablespoons cherry preserves
1 tablespoon sugar
2 tablespoons olive oil
1. In a large bowl, combine the first six ingredients.
2. Place the raspberries, vinegars, preserves and sugar in a blender. While processing, gradually add oil in a steady stream. Drizzle over the salad; toss to coat.
NOTE To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.