Maple Dressing: 1/4 C. Mayonnaise 1/4 C. Pure Maple Syrup 3 T. Champaigne Vinegar or other white wine vinegar 2 t. Sugar 1/2 C. Vegetable Oil
Salad: 1- 5 oz. bag mixed baby greens (about 10 cups lightly packed) 2 Granny Smith apples, peeled, cored, cut into matchstick-size strips 1/2 C. Dried tart cherries 1/2 C. Chopped Walnuts, toasted
FOR DRESSING: Whisk mayonnaise, maple syrup, vinegar and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using).
FOR SALAD: toss greens, apples, cherries, and 1/4 C. walnuts in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 C. walnuts and serve.