Harvest Salad with Dried Cranberries and Balsamic Vinaigrette
1/4 cup Balsamic Vinegar
1 tsp Honey 3/4 cup Olive Oil
2-3 Fresh Chopped Garlic Cloves 1/8 tsp Salt
1/8 tsp Pepper
4 cups Field Greens
1/3 cup Dried Cranberries
1 Green Apple or Pear Thinly Sliced with Skin 4oz Gorgonzola Cheese
1/3 cup Toasted Pecans
Directions
Heat oven to 350°F Place pecans on a baking sheet and toast 5- 7 minutes until fragrant. With a wire whisk, beat balsamic vinegar in a bowl with honey (optional), garlic, salt & pepper. Beat until blend- ed and smooth. Slowly add olive oil and continue to beat or place in a screw top jar and shake vigorously until blended. Toss Field Greens, Dried Cranberries, Sliced Apples and Gorgonzola Cheese with 2-3 Tbsp. Balsamic Vinaigrette in a salad bowl. Top with Toasted Pecans. Add grilled chicken breast or your left over holi- day turkey to make this salad a delicious meal.
Store unused salad dressing in the refrigerator.