Cranberry Vinaigrette With Lettuce, Dried Fruit, Goat Cheese & Walnuts

   

Jan Doty shared this colorful salad at a dinner party and I’ve made it three times this month! It’s a tart dressing added to lettuce, toasted nuts, sweet dried fruits and creamy goat cheese crumbles. Love it!

Dressing

• In a food processor pulse and chop together:

1 cup fresh cranberries

2 tablespoons sugar

• Remove 1/2 of the mix and place in a bowl
• Add to the processor:

2 teaspoons grated lemon zest

4 tablespoons fresh lemon juice

• Process till smooth and then slowly drizzle in:

1/2 cup olive oil

• Add the olive oil mix to the reserved cranberries and stir
• Season with salt and pepper
• To assemble the salads layer the following:

Red leaf lettuce or a colorful mix of lettuce

Goat cheese crumbles, purchase pre-crumbled

Dried cranberries and blueberries

Toasted nuts such as walnuts, almonds or pecans

• Drizzle the dressing over the salad
• An alternative is to combine and toss all the ingredients in a large serving bowl

This quantity serves about 10 or so.