Ingredients:

  • 4 cups mixed salad greens (e.g., arugula, spinach, and frisée)
  • 8 ounces Crottin de Chèvre, crumbled
  • 1/2 cup walnuts, chopped
  • 1/4 cup dried cranberries
  • 1 small red onion, thinly sliced
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Wash and dry the salad greens. Tear into bite-sized pieces if necessary. Slice the red onion thinly.
  2. Heat a small frying pan over medium heat. Add the chopped walnuts and cook, stirring occasionally, until fragrant and golden, around 3-5 minutes. Remove from heat to cool.
  3. In a small bowl, whisk together olive oil, red wine vinegar, honey, salt, and pepper until emulsified.
  4. In a large salad bowl, combine the salad greens, cranberries, red onion, and toasted walnuts. Drizzle dressing over the salad and toss gently to combine.
  5. Crumble the Crottin de Chèvre over the top of the salad just before serving.
  6. Enjoy the salad fresh for the best flavor and texture.