Blue Moon Salad

• 2 c. finely diced celery
• ½ c. dried cherries
• ½ c. crumbled bleu cheese
• 1 ½ TB lemon juice
• 1-2 TB olive oil
• salt and pepper
• 4 c. shredded cabbage, arugula, spinach or sorrel leaves

1. Combine celery, dried cherries, and bleu cheese in a bowl.  Add lemon juice, olive oil, salt and pepper to taste.
2. Toss gently. Serve on small mounds of cabbage, arugula, spinach, or sorrel leaves.

Serves 4-6
From October 2, 2009 Fox & Fawn Farm Newsletter