FOR THE VINAIGRETTE -

Combine in a blender the lemon juice, cranberry juice, honey, goat cheese, salt and pepper. Blend until smooth, then, with the motor running, gradually add in the olive oil.

The vinaigrette can be stored in an airtight container in the refrigerator for 2-3 days.

FOR THE SALAD -

Preheat oven to 350 degrees.

Toast chopped walnuts on a shallow baking dish for 8-10 minutes.

A few minutes before you want to serve the salad, in a large serving bowl toss the greens with the vinaigrette. Garnish with the cranberries, toasted walnuts, and crumbled goat cheese.

Source:

uscranberries