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We whipped up this salad to use up ingredients that we happened to have on hand. We liked the combination so much that we took the time to jot down the recipe. Collin described this salad as a masterpiece, hence the name. :)
Ingredients
 spinach1 cup
 arugula1 cup
 green onion1 whole
chopped
 cherry tomato 1/2 cup
halved at the equator
 Gorgonzola cheese 1/4 cup
crumbled
 pistachio2 tbsp
 dried cranberry2 tbsp
 Kalamata olive 1/4 cup
halved at the equator
 hard boiled egg2 whole
chopped
 bacon2 slices
cooked and crumbled, exclude for vegetarian version
 Dijon mustard1 tbsp
 red wine vinegar2 tbsp
 maple syrup 1/2 tsp
 olive oil 1/4 cup
 salt
to taste
 pepper
to taste

cookware

1
Combine all the salad components into a bowl or storage container if packing for lunch the next day.
2
For the dressing, whisk together the dijon, red wine vinegar, and maple syrup.
3
In a small measuring glass, whisk in the olive oil. Taste the dressing and season with salt and pepper if needed.
4
Toss the salad with the dressing if enjoying immediately. Otherwise pack the dressing with the salad and drizzle it on just before eating.