Ingredients
1/4 cup fresh or frozen cranberries, thawed
1/4 cup balsamic vinegar
1 TBS chopped red onion
1 TBS sugar or shallot
1 tsp dijon mustard
1 c vegetable oil
10 cups Mixed greens (e.g. baby spring greens + baby spinach)
2 apples, cored, thinly sliced
1/2 cup toasted walnuts pieces
Preparation
Puree cranberries in a small food processor until smooth. Add vinegar, onion, sugar and mustard. Process until well blended. With processor still running gradually add oil slowly, until well blended. Transfer to medium bowl. Season with salt and pepper (optional, season salad). (Can be made 1 day ahead. Cover; chill. Bring to room temp and whisk before using.)
Combine washed & dried greens with apples in a large bowl and toss with dressing to coat. Plate and sprinkle with toasted walnuts. Serve, passing remaining dressing separately.
