Fresh Cranberry Vinaigrette

INGREDIENTS

romaine or mixed greens of your choice
apple, thinly sliced
red onion, thinly sliced
pecans or walnuts, toasted

Cranberry Vinaigrette:
1/3 cup fresh cranberries
2 Tbsp. evaporated cane sugar
1/4 cup white wine (or white balsamic) vinegar
1/2 tsp. Dijon mustard
2 Tbsp. freshly squeezed orange or tangerine juice
6 Tbsp. canola oil (that's 1/4 cup + 2 Tbsp.)
1/8 tsp. salt
1/8 tsp. pepper

DIRECTIONS
1. Combine cranberries, sugar, and vinegar in a small saucepan over medium heat. Cook until the cranberries pop, about 5-10 minutes.

2. Remove from the heat and let cool. Transfer to a blender or food processor and pulse until smooth. Add the mustard and orange juice and blend to combine. With the motor running, stream in the oil. Season to taste with salt and pepper.

3. Serve over a bed of mixed greens, apple and red onion slices, and pecans or walnuts OR over any salad of your choice!

NOTE: This will last at least a week stored in a tightly sealed container in the refrigerator.

Makes about 1 cup.

(Adapted from Culinary Fool )