Michigan Vineyards Salad

Ingredients

Mixed greens
Dried cherries
Sliced pears
Blue cheese, crumbled
Pecans, toasted

Vinaigrette:
½ c Blushing Crane wine
1 T Dijon mustard
2 T white wine vinegar
salt and freshly ground pepper to
   taste
1 c olive oil

Note: Substitute a blush or rosé
for the wine.

Directions for Vinaigrette

1. Reduce wine over medium heat to one-half volume.
2. Whisk together mustard, reduced wine, and vinegar.
3. Season with salt and pepper.
4. Dribble oil into the bowl in a slow, steady stream, whisking constantly, until dressing is creamy and thickened and all the oil has been incorporated.

Yield: about 1 ¼ cups

Directions for Salad

Toss together ingredients and serve immediately.