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Fall Apple Salad with Cheddar, Candied Pecans and Balsamic Vinaigrette Ingredients Balsamic vinaigrette: 2 tablespoons balsamic vinegar cup olive oil 1 tablespoons minced shallot (about -1 of small shallot) 2 teaspoons real maple syrup (or brown sugar) 1 teaspoon fresh rosemary or sage (or a combination) teaspoon Dijon mustard teaspoon salt teaspoon ground pepper Salad assembly: 4 cups mixed greens (5 oz/142g container) 1-2 tart apples , sliced (see Note) cup thin sliced sharp white cheddar cheese cup candied or toasted pecans cup dried cranberries Instructions To make the balsamic vinaigrette: Add the balsamic vinegar, olive oil, minced shallot, maple syrup/brown sugar, herbs, Dijon mustard, salt, and pepper to a small mason jar

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How to store This vinaigrette should be stored in an airtight container or a resealable jar in the fridge

In addition to using your favorite greens and the best toppings, a great salad dressing can really make them shine

How to Make Wafu Dressing Place the olive oil, sesame oil, soy sauce, rice vinegar, honey and sesame seeds in a salad dressing shaker or storage container with a lid