Sweet & Tangy Recipe

Prepare greens and add-ins

Wash and thoroughly dry the mixed salad greens. Place 6 cups of greens in a large salad bowl and chill briefly while you prepare the remaining components.

Slice onion and optional fruit

Peel the red onion and cut into very thin half-moon slices (about 1/8 inch). If using, core and thinly slice the pear or apple. To prevent browning on apple/pear slices, toss them immediately with a small squeeze of lemon juice (not listed in ingredients; use if available).

Assemble salad

Add the thinly sliced red onion, 3 tablespoons dried cranberries, 3 tablespoons toasted walnuts or pecans, and the sliced pear or apple (if using) to the bowl with the greens. Crumble or shave 4 ounces of goat cheese or feta over the salad and gently toss just before dressing so the cheese stays distinct.

Make the vinaigrette

In a small bowl or jar add 3 teaspoons champagne vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Whisk to combine. Slowly stream in 3 tablespoons extra-virgin olive oil while whisking vigorously to emulsify. If the dressing is too thick or tangy, whisk in up to 1 tablespoon chilled champagne or sparkling wine to taste and texture.

Taste and adjust

Taste the vinaigrette and adjust seasoning as needed: add a pinch more salt, a dash more honey for sweetness, or another 1/2 teaspoon vinegar for brightness. The dressing should be balanced sweet-tangy with a smooth mouthfeel.

Dress and serve

Right before serving, drizzle about half the vinaigrette (about 2 to 3 tablespoons) over the assembled salad and toss gently to coat. Serve the remaining dressing on the side for guests to add more if desired. Divide into 4 plates or serve family-style.