I'm sharing over at Blessed is She today. Take a #morningrun over there and then come back here. I've got a recipe for that long-remembered salad.
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon poppy seeds (optional)
1 clove garlic, finely chopped
1 bag (10 oz) mixed baby greens or Italian-blend salad greens
1 medium Granny Smith apple, chopped (1 cup)
1 cup seedless red grapes cut in half
1/2 red onion sliced very thinly
2/3 cup crumbled Gorgonzola or blue cheese (2 oz)
1/3 cup chopped pecans, toasted
In a small bowl, beat vinaigrette ingredients which a wire whisk until smooth. In a large bowl, toss salad ingredients with vinaigrette just before serving.