Green Salad With Cranberry Vinaigrette

Name: Green Salad With Cranberry Vinaigrette
Cook time: 5 min
Total time: 20 min
Yield: 8
Ingredients: A bowl with a capacity of 1/4 liter containing sliced almonds; 3 tablespoons red wine vinegar; 80 liter olive oil; A cup with a capacity of 60 ml containing fresh cranberries; 1 tablespoon Dijon mustard; 1/2 teaspoon garlic, minced; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 2 tablespoons water; 1 shallot, thinly sliced; 113 gram gorgonzola, crumbled; 400 gram mixed salad green

A great Fall and Winter salad.You could also use frozen cranberries when fresh cranberries are not available.Found online, adjustments made to suite our tastes.

Ingrediënten

A bowl with a capacity of 1/4 liter containing sliced almonds
3 tablespoons red wine vinegar
80 liter olive oil
A cup with a capacity of 60 ml containing fresh cranberries
1 tablespoon Dijon mustard
1/2 teaspoon garlic, minced

1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons water
1 shallot, thinly sliced
113 gram gorgonzola, crumbled
400 gram mixed salad green

Bereiding

Preheat oven to 190 degrees ( 190 C ).
Arrange almonds in a single layer on a baking sheet.Toast in oven for 5 minutes, or until nuts begin to brown.
In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water.Process until smooth
In a large bowl, toss the almonds, shallot, gorgonzola cheese, and greens with the vinegar mixture until evenly coated.