Michigan Salad Recipe

Prepare onions

Slice the red onion very thinly (use a mandoline or sharp knife). Separate into rings and then run under cold water for 30 seconds to mellow the bite, then drain and pat dry with paper towel.

Toast walnuts

Heat a small dry skillet over medium heat. Add walnuts and toast, stirring frequently, 3–5 minutes until fragrant and slightly darker. Watch carefully to avoid burning. Remove to a plate to cool, then roughly chop.

Assemble greens

Place 6 cups of spring mix in a large salad bowl. Scatter the drained sliced red onion, 1/2 cup dried cherries, 3/4 cup crumbled bleu cheese, and the cooled chopped toasted walnuts over the greens.

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon maple syrup, 1 teaspoon Dijon mustard, 1 teaspoon fresh lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously (or shake in a lidded jar) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add more maple syrup for sweetness or more vinegar/lemon for acidity.

Just before serving, drizzle about half of the dressing over the assembled salad and toss gently to coat. Add remaining dressing on the side for guests who want more. Serve immediately so greens stay crisp.