This simple, mixed green salad with toasted pecans, dried cherries, and Parmesan cheese is a versatile side dish. Serve it at a barbecue or on an elegant holiday table.
In a large bowl, toss greens with dressing. Divide among chilled plates.
Top each salad with 2 tablespoons dried cherries, 2 tablespoons toasted pecan halves, and some shaved Parmesan cheese. Makes 4 servings.
In a screw-top jar, combine olive oil, balsamic vinegar, soy sauce, Dijon-style mustard, parsley, and white pepper. Cover and shake until blended. Cover and store in the refrigerator for up to 2 weeks. Makes about 1 cup.