Dried cranberries in the dressing and the salad make an amazing start to any meal! This crowd-pleasing salad is great for entertaining.
3/4 cup sherry or cider vinegar
3/4 cup dried cranberries
1 shallot, minced
2 1/4 cups olive oil
salt and pepper
In food processor or blender, combine vinegar, cranberries and shallot; blend until smooth. With motor running, add oil in steady stream and mix until blended. Season with salt and pepper to taste.
2 rolls Woolwich goat cheese with fine herbs, each 4.5 oz
mixed salad greens to serve 6
2 tbsp dried cranberries
2 tbsp dried blueberries (or use more cranberries)
Using thin, hot knife or dental floss, cut each cheese roll crosswise into 3 equal pieces. Place on non-stick baking sheet.Warm goat cheese under broiler set on high until slightly browned. In bowl, toss greens lightly with vinaigrette and sprinkle with cranberries and blueberries; arrange in centre of each of 6 plates. Using thin spatula, transfer cheese slice to top of greens.
Tip: You can use plain goat cheese and roll it in a variety of chopped fresh herbs if you have them on hand. Leftover vinaigrette can be refrigerated for several weeks.