Michigan Vineyard Salad

Libations used - 1/2 cup white wine
Libations left over - pretty much the whole bottle, so serve with the salad
It's starting to get busy at the office again, and sometimes all a working girl can manage on a week night is a salad.  That doesn't mean your quick salad can't be "lush" and elegant.  This recipe from Sandhill Crane Vineyards on MichiganWines.com includes white wine in the vinaigrette.  And while I haven't visited this particular vineyard, the salad ingredients, especially the dried cherries, truly remind me of the Michigan vineyards I've visited with my parents.  I plan on serving this again for a Lush Chef ladies brunch, paired with a crisp Sauvignon Blanc.

Michigan Vineyard Salad - dressing yields about 1 1/4 cups
Salad Ingredients:

• Mixed greens - I always get my salad greens from Maggie's Farm at the Santa Monica Farmer's Market.  Their mixes are superb, and I'm truly spoiled by them.
• Dried cherries
• Sliced pears
• Crumbled blue cheese
• Toasted pecans

Vinaigrette Ingredients:

• 1/2 cup white wine (I used a Sauvignon Blanc)
• 1 Tbs Dijon mustard
• 2 Tbs white wine vinegar
• 1 cup olive oil
• Salt & freshly ground pepper to taste

- Reduce wine over medium heat by half.
- Add mustard and vinegar and whisk.
- Season with salt and pepper.
- Transfer wine mixture into a large bowl.  Slowly dribble oil into bowl, whisking constantly, until dressing is creamy, thickened and all the oil has been incorporated.
- Add in all the salad ingredients and toss with dressing.