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Poppy Seed & Cranberry Salad

 

1/3 cup agave nectar

½ cup lemon juice

2 teaspoons finely minced shallot

1 teaspoon Dijon-style prepared mustard

¼ teaspoon salt

2/3 cup olive oil

2 tablespoons Inari poppy seeds

1 head romaine lettuce, torn into bite-size pieces

4 ounces shredded Swiss cheese

1 cup Inari raw cashews

¼ cup Inari apple juice sweetened dried cranberries

1 apple - peeled, cored and diced

1 pear - peeled, cored and sliced

 

PREPARATION:

In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix. In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear. Dress salad with Salad dressing.