Wisconsin Bowl

Servings: 1
For Salad:
1 cup spring mix salad greens
2 ounces Henning’s Colored Cheddar Cheese Curds (1/2 cup)
1/2 cup cooked wild rice
1/2 medium apple, thinly sliced
1/4 cup walnuts
2 tablespoons thinly sliced red onion
2 tablespoons dried cherries

For Red Wine Vinaigrette:
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon stone-ground mustard
1 teaspoon honey
Salt and pepper to taste

Cooking Directions:
Arrange the salad greens, cheese curds, wild rice, apple, walnuts, red onion and dried cherries in a bowl.
Whisk the olive oil, red wine vinegar, mustard and honey in a small bowl. Season with salt and pepper to taste. Drizzle over salad.