Mesclun Salad with Cranberry Vinaigrette

Makes 8 servings

1/3	cup extra-virgin olive oil
3	tablespoons champagne or sherry vinegar
1	tablespoon Dijon mustard
3/4	teaspoon salt
1/4	teaspoon freshly ground black pepper
1/2	cup dried cranberries
10	cups (10 ounces) packed mesclun or mixed torn salad greens
4	ounces goat cheese, crumbled
1/2	cup walnuts or pecans, coarsely chopped and toasted*

*To toast nuts, spread in single layer on baking sheet. Bake in preheated 350°F oven 8 to 10 minutes or until golden brown, stirring frequently.

For dressing, whisk together oil, vinegar, mustard, salt and pepper. Stir in cranberries. Cover; refrigerate at least 30 minutes or up to 24 hours before serving.
For salad, combine salad greens, goat cheese and walnuts in large bowl. Add dressing; toss well. Transfer to chilled serving plates.

Vegetable	2
Fat	4

Check out more recipes for Salads

Mesclun Salad with Cranberry Vinaigrette