Mesclun Salad W/ Pecans, Blue Cheese & Cranberry Vinaigrette

Submitted by Gillian Spence

"A nice salad with the creamy & tangy taste of blue cheese bits mixed with sweet cranberries, lending some texture from the pecans."

 

• Ready In: 15mins
• Ingredients: 13
• Serves: 4-6

ingredients

• 3 tablespoons red wine vinegar
• 1⁄3 cup olive oil
• 1⁄4 cup craisins
• 1 tablespoon Dijon mustard
• 1⁄2 teaspoon garlic, minced
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 2 tablespoons water
• 1 cup pecan halves
• 14 ounces mesclun
• 1 small red onion, sliced thinly
• 4 ounces blue cheese
• 1⁄2 cup craisins

directions

1. In a blender, process ingredients from vinegar to water until cranberries are finely chopped.
2. Spread pecans in a cookie sheet; bake at 350 stirring twice for 6 to 8 minutes; cool then chop.
3. Just before serving, toss all ingredients except dressing in a large salad bowl to mix.
4. Add dressing and toss until evenly coated.
5. Serve topped with several Craisins.

Reviews

[rosslare]

Love, love, love this nutty fruity cheesy salad!