Green Salad With Cranberry Vinaigrette

By msweeney

Ingredients

• 2/3 cup cranberries, thawed if frozen
• 2 tablespoons honey, plus more as needed
• 1/2 cup walnuts
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• Kosher salt and freshly ground pepper
• 1 head butter lettuce, large leaves torn
• 1 bunch watercress, trimmed and torn
• 2 tablespoons roughly chopped fresh parsley
• 2 tablespoons roughly chopped fresh tarragon

Details

Servings 8
Preparation time 15mins
Cooking time 30mins
Adapted from foodnetwork.com

Preparation

Step 1

Put the cranberries in a small saucepan; add the honey and 1/3 cup water. Cook over medium heat, stirring occasionally, until the cranberries pop and the liquid thickens, about 8 minutes. Remove from the heat and let cool completely.

Toast the walnuts in a small dry skillet over medium heat, about 5 minutes. Transfer to a cutting board and let cool slightly, then roughly chop. Stir the olive oil and vinegar into the cooled cranberries. (Add more honey, 1 teaspoon at a time, if the vinaigrette is too tart.) Season with salt and pepper.

Toss the lettuce and watercress in a serving bowl; season with salt and pepper. Spoon the vinaigrette over the lettuce and top with the walnuts and herbs. Toss before serving.

Photograph by Ryan Dausch