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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 

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