Baby Greens Salad With Cranberry Balsamic Vinaigrette Recipe

Ingredients for Baby Greens Salad With Cranberry Balsamic Vinaigrette

• Balsamic Vinegar
• Whole Berry Cranberry Sauce
• 1 shallot, finely minced
• Extra Virgin Olive Oil
• Salt & Freshly Ground Black Pepper
• 1/2 cup walnuts
• Baby Greens
• 4 tablespoons crumbled goat cheese (or mild blue cheese)
• 2 tablespoons dried cranberries

How to Make Baby Greens Salad With Cranberry Balsamic Vinaigrette

1. In a small bowl, whisk together 2 tablespoons balsamic vinegar, 1/4 cup cranberry sauce, and 1 finely minced shallot.
2. Slowly whisk in 1/4 cup olive oil, then season generously with salt and freshly ground black pepper to taste.
3. Preheat your oven to 400°F (200°C).
4. Spread 1/2 cup walnuts on a baking sheet and toast for 5-7 minutes, or until fragrant and lightly browned. Set aside to cool.
5. In a large bowl, gently toss 5 cups baby greens with enough cranberry balsamic vinaigrette to coat.
6. Arrange the salad on plates.
7. Top each salad with 2 tablespoons crumbled goat cheese (or mild blue cheese), 1 tablespoon dried cranberries, and 1/4 cup toasted walnuts.