Organic. Period.

Spring Salad with Bleu or Gorgonzola Cheese

Dressing:
1 tablespoon Dijon or brown mustard
3 tablespoons light colored organic vinegar (not balsamic or dark vinegar)
1 tablespoon fresh lime juice. Lemon juice is ok.
1/2 cup olive oil
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Combine all ingredients in a jar or tight-lidded container and shake well. When it thickens and becomes creamy, store it in the fridge until ready to use. This dressing will keep for several days.

Salad:
8 cups mesclun lettuces, or your favorite lettuce
8 oz Gorgonzola or bleu cheese crumbled into small bits
1 cup chopped almonds (or pecans or walnuts)
            1 apple or 1 pear, sliced or cut into chunks

Place all salad ingredients together in a large bowl. Pour just enough dressing to coat, toss and serve immediately.

 Variations:
This salad is delicious made with buttercrunch lettuce and spinach fresh from the garden. If you buy lettuce at the supermarket, look for romaine or tender leaf lettuce.

Grapes are also a fine addition with the apple or pear. A few raisins or dried cranberries work, too.
 

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