Ingredients

• 1 tablespoon Dijon mustard
• 1/4 cup vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon chopped shallots
• 1 cup oil
• 5 cups mixed baby greens or arugula
• 1 head of Romaine lettuce, cleaned and cut into ½-in pieces
• 1 cup cherry tomatoes, halved
• 1 cup toasted walnuts
• 4 ounces goat cheese, sliced and cubed
• 1/4 cup red onion, chopped
• 1 cup crispy bacon
• 1/2 cup dried cranberries

Instructions

1. Make the dressing in a small mixing bowl. Whisk together the vinegar, mustard, shallots, and salt and pepper. Slowly whisk in the oil until well blended.

2. Coat salad lightly with dressing. (Set aside excess dressing for later use. It can be stored in the refrigerator for up to 1 week.)

3. Add tomatoes, walnuts, and goat cheese and toss salad again lightly.

4. To serve, place salad in large serving bowl, garnish with red onion, and sprinkle with crispy bacon and dried cranberries.

Other Salad Recipes

Arugula Salad
Cucumber, Tomato, and Feta Salad
Frisée with Croutons & Bacon
Greens Salad
Insalata Tricolore
Mixed Green Salad
Salad of Baby Greens
Salad of Mixed Greens