Sweet and crunchy, this salad may get its name from showcasing two of Michigan’s top fruits: cherry and apple. The state is one of the leading producers of both and is a top 10 producer of maple syrup, which stars in the dressing here. The salad is popular at restaurants throughout the state. Pecans or goat cheese may be substituted for walnuts and blue cheese. The chicken can be omitted for a vegetarian option. Just don’t forget the cherries and apples.
Recipe Servings: 4
Prep Time 20 minutes
Total Time 20 minutes
- ½ cup mayonnaise
- ⅓ cup pure maple syrup
- ¼ cup white wine vinegar
- 1 tsp sugar
- ½ cup olive oil
- Salt, to taste
- Ground black pepper, to taste
- 1 container (5 oz) washed baby arugula (or 2 medium heads of Romaine lettuce, chopped)
- ½ medium-size granny smith apple, cored and sliced thin
- 1 cooked chicken breast, sliced into bite-size pieces
- 2 oz walnuts, toasted in a dry pan until fragrant
- ¼ cup dried cherries
- 2 Tbsp blue cheese, more or less to taste
- Combine mayonnaise, maple syrup, vinegar and sugar in a blender on low speed.
- Gradually pour in vegetable oil until fully incorporated.
- Season with salt and pepper.
- Toss together the salad greens, apple, chicken, walnuts, dried cherries, and blue cheese in large bowl.
- Drizzle the dressing over the salad before serving or serve the salad with the dressing on the side.
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