Sweet and Tangy Spring Salad

Celebrate spring with a bowl of fresh salad greens
topped with a shower of cheese and a splash
of dressing made with bite-size pieces of dried fruit,
lemon juice, balsamic vinegar and olive oil.

Ingredients:
1/4 cup water
1/4 cup lemon juice
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
2 teaspoons sugar
1/4 teaspoon salt
1 cup mixed dried fruit cut into thin strips
1/2 medium quartered and thinly sliced red onion
1/3 cup olive oil
1 large head butter lettuce or spinach (about 6 cups torn leaves)
3 ounces crumbled goat cheese or feta or blue cheese


Directions:
In small bowl, combine water, lemon juice, vinegar,
mustard, sugar and salt; stir until blended.
Add fruit and red onion; let marinate,
stirring occasionally, while preparing remaining ingredients.
Stir in olive oil. Dressing can be made up to one day ahead;
cover and refrigerate. Bring to room temperature before serving.
Wash and dry lettuce leaves; tear into bite-size pieces.
Place lettuce in four salad bowls. Sprinkle with cheese.
With slotted spoon, remove fruits and onions from dressing
and mound on lettuce, dividing evenly.
Drizzle with remaining dressing.
Garnish with toasted baguette slices;
brush slices with olive oil and rub with fresh garlic, if desired.