Vermont Salad

I want to share a favorite salad recipe that I got from a friend a few years back. It's called Vermont Salad, but I have no idea where the recipe originated. I'm sure the name came from one of the ingredients in the dressing.

It is delicious, and also a crowd pleaser when you serve it to guests or take it to someone's house.

Enjoy!

1/4 Cup cider vinegar

1 Garlic clove

1/4 tsp salt

1/4 tsp pepper

1 tsp. Dijon mustard

2 Tbsp. maple syrup (hence the "Vermont")

2/3 Cup olive oil

1/3 Cup vegetable oil

Mixed Greens (baby greens or mescalin mix)

Crumbled bleu cheese and walnuts

Method:

In a blender or processor, blend cider vinegar and garlic clove.

Strain, and discard garlic.

In a bowl, or food processor, add salt, pepper, mustard, and maple syrup. Whisk or process until blended.

Whisk in oils slowly in a steady stream.

(I did mine in the processor, and it did not separate for more than a week in the refrigerator).

You can use this dressing on any salad you like. It is delicious and goes well on anything. However, this recipe with the baby greens with walnuts and bleu cheese is a winner. I personally like to tweak it, like everything else I make.

Here are some variations. You can choose any combination.

Dried cranberries, fresh crisp diced apple, red onion, red bell pepper strips, toasted pine nuts, Gorgonzola or feta in place of the bleu cheese. I like the bold salty cheese with the sweet of the cranberry or apple. The onion adds a little kick, and cuts the sweetness.

It's a beautiful salad to look at, and makes a great presentation! Hope you like it!