Top mixed greens with toasted pecans, dried cherries, and Parmesan cheese for an easy and fresh side dish.
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.
In a screw-top jar, combine olive oil, balsamic vinegar, soy sauce, dijon-style mustard, snipped fresh parsley, and ground white pepper. Cover and shake until blended. Cover and store in the refrigerator for up to 2 weeks. Makes about 1 cup.