Mesclun Salad with Cranberries and Apples
For the cider vinaigrette:
2 tablespoons Shallot, minced
2 teaspoons Dijon mustard
1/4 cup Apple cider
3 tablespoons Cider vinegar
1/4 cup Vegetable oil
to taste Salt and black pepper
For the salad:
1 teaspoon Dried cranberries
1/4 cup Carrot, finely julienned
1/2 cup Granny Smith apple, finely julienned
2 cups Mesclun (baby field greens), cleaned
1/4 cup Almonds, sliced or slivered, toasted
Combine all the ingredients for the Cider Vinaigrette, whisking together. Correct the seasoning.
Marinate the cranberries, carrots, and apples in the cider vinaigrette for at least 15 minutes.
When ready to serve, add the mesclun and toss.
Garnish with the toasted almonds.