dressing:
1/3 c balsamic vinegar
3 T olive oil
1 T Dijon mustard
1 t marjoram (1 T if using fresh)
1 t minced garlic
Boil the vinegar in a heavy small saucepan over medium heat until reduced by half, about 3 minutes. Let cool slightly, transfer to dressing shaker or glass jar with a sealing lid, and add other ingredients. Shake well to combine, season to taste with salt and pepper.
salad:
1 bag pre-washed spring mix
2 apples, cored and chopped
1/2 c dried sweetened cranberries (craisins)
1/2 c pecans, toasted, broken into large chunks
2 stalks celery, chopped
2 oz crumbled gorgonzola or other blue cheese
combine in large bowl, add dressing, toss together.
