Cherry and Spinach Salad (Michigan)

This cherry salad recipe is a celebration of all things summer. It is light and fresh and full of contrasting flavours.

7 oz fresh baby spinach (~ 9 cups)
3 oz spring mix salad greens (~ 5 cups)
1 large apple, chopped
½ cup pecans, coarsely chopped, toasted
½ cup dried cherries
¼ cup Gorgonzola cheese, crumbled

Dressing:
¼ cup fresh raspberries
¼ cup red wine vinegar
3 Tbsp. apple cider vinegar
3 Tbsp. cherry preserves
1 Tbsp. sugar
2 Tbsp. extra-virgin olive oil

In a large bowl, combine the first six ingredients.

Place raspberries, vinegars, preserves and sugar in a blender. While processing, gradually add oil in a steady stream. Drizzle over salad; toss to coat.

Makes 8 servings.

Cook’s Notes:  To toast nuts, bake in a shallow pan in a 350°F oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.