Western slope honeycrisp apples are now available, so while this recipe usually calls for a tart Granny Smith, I prefer to use the locally grown varieties. You can use honeycrisps, Granny Smiths, macouns, honeygolds, or any sharp, tart, crisp variety.
1/4 cup mayonnaise
1/4 cup pure maple syrup
3 tablespoons white wine vinegar, or Champaign vinegar if you have it (but don’t buy it just for this recipe — white wine works just fine)
2 teaspoons sugar
1/2 cup vegetable oil
Mix it all up, preferably with an emulsifier.
1 bag mixed baby greens
2 apples: Peeled or unpeeled, cored, and julienned or sliced into matchstick-sized slivers
1/2 cup dried cherries
1/2 cup chopped walnuts (toasted at 350º for 5-10 minutes)
Makes 6-8 salads.