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For the cider vinaigrette
2 TBS shallot minced
2 TSP Dijon mustard
1/4 C Apple Cider
3 TBS Cider vinegar
1/4 C Vegetable oil/I prefer extra virgin oil but it's expensive
To Taste salt and black pepper

Salad
1 TSP dried cranberries
1/4 C carrot fine julienne 1/16" sticks
1/2 C Granny Smith Apple finely julienne 1/16" wedges *try to get smaller apples for this
2 C Mesclun but I prefer the herb mix from Trader Joe's as an exotic touch!
1/4 C Almonds slivered and freshly toasted
Simple to do, place on a sheet tray and bake at 375F or in a stainless steel saute pan until golden frequently tossing

Method
1) Combine all the ingredients for the vinaigrette until emulsified or thick and taste to correct seasoning.
2) Marinate the cranberries carrots and apples in vinaigrette for 30 minutes.
3) To serve toss vinaigrette with cranberries carrots apples and mesclun.
4) Garnish with toasted almondzzzz


Allergy warning – recipe contains nut products