Eric Blotkamp (Mirepoix Cooking School, Royal Oak, Michigan)
Serves 4
1 (10 oz.) bag spring-mix lettuce
6 ounces Maytag bleu cheese
6 ounces Michigan dried cherries
5 ounces toasted, slivered almonds (see Chef’s Tips on nuts and seeds, this page)
⅓ cup Dijon mustard
½ cup maple syrup
¼ cup raspberry balsamic vinegar
¼ cup white balsamic vinegar
1 tablespoon fresh tarragon or 1 teaspoon dried tarragon
¼ teaspoon white pepper
1 teaspoon kosher salt
1 cup blended oil (see Chef’s Tips on blended oil, this page)
Salt and freshly cracked black pepper, to taste
Combine all the ingredients in a large bowl and set aside. Before serving, drizzle with vinaigrette.
To make vinaigrette, see Chef’s Tips on emulsification, this page. Adjust the salt and pepper to taste. Yields 1½ cups.