Green Salad With Cranberry Vinaigrette - cooking recipe

Ingredients

1 cup sliced almonds
3 tablespoons red wine vinegar
1/3 cup olive oil
1/4 cup fresh cranberries
1 tablespoon Dijon mustard
1/2 teaspoon garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons water
1 shallot, thinly sliced
4 ounces gorgonzola, crumbled
1 lb mixed salad green

Preparation

Preheat oven to 375 degrees F (190 degrees C).
Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth
In a large bowl, toss the almonds, shallot, gorgonzola cheese, and greens with the vinegar mixture until evenly coated.