Step 1

In a medium bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, and salt until fully combined. Gradually whisk in the olive oil, adding 1 tablespoon at a time and whisking until it incorporates, until an emulsion forms. Serve immediately. Store refrigerated and bring to room temperature before serving (keeps at least 2 weeks).

Step 2

Dress 8 cups salad greens with the desired amount of dressing; reserve the rest for future use.

Step 3

On each plate, place 2 cups salad greens and sprinkle with dried fruit, cheese crumbles, and nuts.