Michigan Salad With Raspberry Honey Vinaigrette

• FOR THE SALAD:
• 5 ounces, weight Arugula (or 2 Chopped Heads Of Romaine)
• 1/2 whole Granny Smith, Cored And Sliced Thin
• 1 whole Leftover Cooked Chicken Breast, Sliced Into Bite Size Pieces
• 2 ounces, weight Walnuts, Toasted In A Dry Pan Until Fragrant
• 1/4 cups Dried Cherries
• 2 Tablespoons Blue Cheese, More Or Less To Taste
• _____
• FOR THE VINAIGRETTE:
• 1/2 cups Raspberry Blush Vinegar
• 3 Tablespoons Fresh Lemon Juice, Strained To Catch Seeds And Pulp
• 3 teaspoons Honey, Or More To Taste
• 2 teaspoons Kosher Salt
• Fresh Ground Black Pepper To Taste
• 1 cup Olive Oil

1. For the salad:
2. Start by adding the arugula (or the chopped romaine) to a large bowl. Top with sliced apple, chicken, toasted walnuts, dried cherries and blue cheese. Toss, plate and drizzle with desired amount of the vinaigrette.
3. For the vinaigrette:
4. Add all the vinaigrette ingredients to a medium-sized jar that has a tight-fitting lid. Shake, taste, and adjust if needed.
5. Store any remaining dressing in the fridge; just remember to take it out about 20 minutes before using it again to thin out (it solidifies in the refrigerator).

salad, weight arugula, chicken, weight walnuts, ubc, blue cheese, vinaigrette, vinegar, lemon juice, honey, kosher salt, ground black pepper, olive oil

Taken from tastykitchen.com/recipes/salads/michigan-salad-with-raspberry-honey-vinaigrette/ (may not work)