Dressing:

• 2 Tbsp. (30mL) balsamic vinegar
• 1 Tbsp. (15mL) maple Syrup
• 1/2 tsp. (2mL) Dijon mustard
• 1/3 cup (75mL) vegetable oil
• Salt and pepper, to taste

Directions:

Divide greens amongst 4 dinner plates.

Cut each cheese to yield 8 (3/4-inch /2 cm) cubes, making a total of 24 cubes.

Thread each skewer with 1 of each of the cheeses, 2 wedges of apple, and 2 grapes, alternating the cheese and fruit.

Place 2 skewers on each salad.

Dressing:

Whisk together vinegar, maple syrup and Dijon. Slowly pour in oil, whisking continuously. Season to taste.