Wild Greens with Cranberry Vinaigrette

By chbounds

Ingredients

• Vinaigrette:
• 2/3 c. cranberries
• 1/4 c. sugar
• 1/2 c. cider vinegar
• 1 tsp. Dijon
• 1/2 - 3/4 c. salad oil
• salt and pepper to taste
• 1/4 c. orange juice
• Walnuts:
• 1/2 c. chopped walnuts
• 1 1/2 tsp. butter
• cinnamon
• cayenne
• 2 T. honey
• salt
• Salad:
• 1 head butter lettuce
• 4 c. mixed greens (romaine, kale, endive, arugula, etc.)
• 1 red apple sliced in wedges
• 1/2 red onion thinly sliced

Preparation

Step 1

For Vinaigrette:
Combine cranberries, sugar, and cider vinegar. Cook until the cranberries pop (4-5 minutes). Cool. Puree

Mix the Dijon, salad oil, salt, pepper, and orange juice. Add to cranberries and whisk or blend.

Walnuts:
Melt butter and add walnuts, cinnamon, cayenne, honey and salt in skillet. Saute until the nuts are golden. Cool and separate.

To Assemble:
Toss greens with apple, walnuts and dressing. Arrange butter lettuce on plates. Top with green mixture. Garnish with red onion slices.