Put the dressing in the bottom of the bowl, where it can lurk unnoticed (right under the chewy, tart cherries, pumpkin seeds and lettuce) until you’re ready to serve it.
Love cheese? Add 4 ounces of crumbled goat cheese to the bottom of the bowl with the dried cherries and pumpkin seeds.
Active time: 10 minutes
2 Tbsp. Dijon mustard
½ tsp. kosher salt
¼ tsp. ground black pepper
1/3 cup balsamic vinegar
2/3 to 3/4 cup extra-virgin olive oil
1 cup dried sour cherries or cranberries
3/4 cup toasted pumpkin seeds (also sold as pepitas)
1 (5-ounce) bag mixed baby greens
Vinaigrette: In a resealable bowl or jar, stir mustard, salt, pepper and vinegar together. Add oil (less for a tart vinaigrette, more for a milder one), close container and shake until ingredients blend into a smooth, brown liquid. (Vinaigrette can be refrigerated up to a week. Bring to room temperature and shake again before serving.)
On the day of the meal, assemble salad up to two hours ahead. Pour ½ cup vinaigrette into salad bowl. Add cherries, then pumpkin seeds and then greens. Just before serving, toss.