Michigan Cherry Salad is a popular salad you'll find on menus in restaurants all around Michigan. And it's one of my favorites. A mix of spring greens, baby spinach topped with sliced apples, red onion, dried cherries, pecans or walnuts and gorgonzola or blue cheese. Every bite you get a little something special. A little candied nut and cheese and apple is my favorite.
In a glass jar, add Dijon, salt, pepper, maple syrup, cider vinegar and olive oil. Secure the lid, shake well before serving.
FOR THE CANDIED NUTS:
Place the pecans, maple syrup and a pinch of kosher salt into a 10-inch skillet. Heat on medium-high, stirring often until he syrup caramelizes and thickens and the nuts are toasted. Remove the pan off of the heat and carefully spread the hot candied nuts onto a parchment lined metal sheet pan.
FOR THE SALAD:
Toss the spring greens with the spinach. Top with sliced apple, red onion, crumbles of the gorgonzola, cherries and the candied nuts. Drizzle spoonfuls of the cider dijon dressing over top. Sprinkle with a little chopped fresh parsley and a few turns of black pepper.