Ingredients:

  • 1/4 cup Balsamic Vinegar
  • 1/2 cup Extra Virgin Olive Oil
  • 2 Tbsp Pure Maple Syrup
  • 1 tsp Dijon Mustard
  • 1/2 tsp Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 8 oz Mixed Spring Greens
  • 1/2 cup Walnut Halves
  • 1/3 cup Dried Cranberries
  • 4 oz Soft Goat Cheese (Chevre), crumbled
  • 1/4 cup Red Onion (optional), very thinly sliced

Instructions:

  1. Toast the Walnuts: Place the walnut halves in a dry, medium frying pan over medium heat. Toast for 4 to 5 minutes, stirring frequently, until they are fragrant and lightly browned. Immediately transfer the walnuts to a separate plate to cool completely.
  2. Prepare the Vinaigrette: Combine the balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper in a small jar. Secure the lid tightly and shake vigorously for 30 seconds. Add the olive oil, replace the lid, and shake again vigorously for 60 seconds until the dressing thickens slightly and emulsifies.
  3. Prep the Base Ingredients: If using, slice the red onion very thinly. Gently crumble the goat cheese into small pieces. Ensure the mixed greens are clean and completely dry.
  4. Assemble and Dress the Salad: Place the dry mixed greens into the large salad bowl. Scatter the cooled, toasted walnuts and dried cranberries over the greens. Add the sliced red onion (if using). Just before serving, drizzle 3/4 of the prepared vinaigrette over the salad. Toss gently, ensuring everything is lightly coated.
  5. Serve: Divide the salad onto serving plates. Finish by scattering the remaining crumbled goat cheese over the top of each serving. Serve immediately.