Baby Greens Salad With Cranberry Balsamic Vinaigrette - cooking recipe

Ingredients

1/2 cup balsamic vinegar
1 cup whole berry cranberry sauce
1 shallot, finely chopped
1 cup extra virgin olive oil
salt & freshly ground black pepper, to taste
1/2 cup chopped walnuts
10 cups baby greens
8 ounces goat cheese, crumbled
1/2 cup dried cranberries

Preparation

In a small bowl, mix the vinegar, cranberry sauce and shallot. Slowly whisk in the olive oil and season with salt and pepper.
Preheat the oven to 400 degrees F.
Place the walnuts on a baking sheet and toast for 5 to 7 minutes; set walnuts aside.
To serve the salad, toss the greens with enough of the vinaigrette to moisten and arrange on plates.
Sprinkle each salad with goat cheese, dried cranberries and toasted walnuts.