Cherry Pecan Salad

2 tablespoons white wine or apple cider vinegar
1/3 cup cherry juice or cranberry cherry juice
1 tablespoon honey or sugar
1 cup vegetable or canola oil
1 1/2 tablespoon poppy seeds
Pinch of salt and pepper
5 to 8 ounces spring mix lettuce
1/2 cup dried cherries
1/2 cup pecan halves, toasted
1/2 cup crumbled blue cheese

Add first 5 ingredients along with a little salt and pepper to a jar with a tight fitting lid. Shake well until dressing starts to thicken a bit. Place spring mix, cherries, pecans, and cheese in a large bowl. Drizzle as a resultme of the dressing over the top. Use tongs to toss and gently coat the greens. Seaas a resultn salad with fresh ground black pepper if you like.

Extra dressing retains in the fridge for a week.

To toast nuts, place on a cookie sheet and bake in a preheated 300 degree oven for 3 to 8 minutes. You can alas a result put them in a non-stick skillet and toast over low heat on the stove for a few minutes. Watch carefully as a result they don’t burn!