Dried Cranberry Salad

Serves 8 

1 c – port-soaked dried cranberries
1/4 c – apple cider vinegar
1 T – dijon mustard
1 t – sea salt
1/2 t – freshly ground black pepper
1 c – extra virgin olive oil 

1 qt – mixed salad greens
1/2 c – gorgonzola cheese crumbles
3/4 c – candied pecans 

 

1. Soak dried cranberries in port wine, at least one hour, drain 
2. Vinaigrette: Mix vinegar, dijon, sea salt & pepper, whisk in olive oil 
3. Toss greens with 1/2 of vinaigrette, add more as desired 
4. Top with cranberries, gorgonzola crumbles & candied pecans