Cranberry Pecan Salad
1 cup pecan halves
2 tablespoons raspberry vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
freshly ground black pepper to taste (optional)
6 tablespoons olive oil
6 cups mixed salad greens, rinsed and dried
3/4 cup dried cranberries
1/2 medium red onion, thinly sliced
crumbled feta cheese
Preheat oven to 400 degrees F (200 degrees C). Spread pecans evenly on a baking sheet.
Toast for 8 to 10 minutes, or until lightly browned and fragrant.
In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve.
Whisk in olive oil.
In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese.
Drizzle with vinaigrette, and toss gently to coat.