In a blender combine:
100 g white sugar
120 ml Pear Williams Vinegar
1/2 onion, diced
1/2 tbsp. Prune Mustard
1 pinch salt Process until well blended. With machine runnig, add 160 ml Poppy Seed Oil in a slow, steady stream until mixture is thick and smooth.
Add 1 tbsp. poppyseeds and process just a few seconds more to mix.
In a large serving bowl, toss together
1 head romaine lettuce washed and torn into bite-sized pieces
120 g Swiss cheese shredded
140 g cashews coarsly chopped
30 g cranberries dried
1 apple peeled, cored and diced
1 pear peeled, cored and diced.
Pour dressing over salad just before serving, and toss to coat.