MA Local Greens with Dried Cranberries, Goat Cheese, & Maple Vinaigrette

By laurenzembron

Ingredients from Massachusetts (and Vermont) come together in this simple - but delicious - salad.

Ingredients

• 2 cups local greens, washed, dried, and roughly torn
• 2 Tbsp dried cranberries
• 2 Tbsp crumbled local soft goat cheese
• 2 tsp pure maple syrup, preferably grade B
• 1 tsp country Dijon mustard
• 2 tsp extra virgin olive oil
• 2 tsp apple cider vinegar
• Kosher salt and freshly ground black pepper

Details

Servings 1
Preparation time 5mins
Cooking time 5mins

Preparation

Step 1

Toss the torn greens with the dried cranberries and crumbled goat cheese.
In a small jar (or bowl) combine the maple syrup, mustard, olive oil, and cider vinegar. Shake (or whisk) until emulsified and season to taste with salt and pepper.
Pour dressing over salad and lightly toss to coat.