A Salad for Chardonnay
- 3 Tbsp. apple cider vinegar
- 1 Tbsp. honey
- 4 tsp. Dijon mustard
- ¾ c. canola oil
- 1 tsp. poppy seeds
- Mixed spring greens
- 2/3 c. candied walnuts, chopped
- 2 pears, peeled and cut into ½” pieces
- Blue Cheese optional
Whisk together vinegar, mustard and honey; gradually whisk in oil, then poppy seeds. Place greens, walnuts, and pears in salad bowl – also blue cheese if you choose to. Add enough dressing to toss – you may have extra. Divide among 8 plates to serve.
Accompany with Cooper-Garrod Chardonnay