Vermont Maple Blueberry Salad

Vermont Maple Blueberry Salad
From: Brittni H.

Ingredients:
2 granny smith apples, diced
Romaine lettuce, washed and torn to medium pieces
1/2 C. blueberries
1/2 C. crumbled bleu cheese
1/4 C. candied nuts (I used almonds, chopped finely)


Dressing:
1 shallot
2 T. apple cider vinegar
3 T. pure maple syrup
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/3 C. extra virgin olive oil

Place shallot, vinegar, salt, pepper, and syrup in a food processor and puree.
Add olive oil gradually with the food processor on to emulsify.

Place salad ingredients in large bowl, toss together. Pour dressing over salad when ready to eat, or let people pour their own dressing.