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Ingredients
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Greens & Vegetables
Cheese & Crunch
Dressing
Method
Greens & Vegetables
- 1
Prepare vegetables
Wash and thoroughly dry the mixed baby greens and romaine using a salad spinner or clean kitchen towels. Trim and thinly slice the cucumber, halve the cherry tomatoes, very thinly slice the red onion, and shred the carrot if not pre-shredded. Place all prepared greens and vegetables into a large salad bowl and gently toss to combine.
Cheese & Crunch
- 2
Toast the walnuts in a small dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant and lightly browned. Transfer to a plate to cool, then roughly chop. Crumble the goat cheese (or break up feta) into small pieces. Add the toasted walnuts and dried cranberries to the bowl with the greens and vegetables, reserving the cheese to add just before serving to keep texture.
Dressing
- 3
Make dressing
In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey, minced shallot, lemon juice, salt, and pepper. Whisk or shake until the honey is dissolved and the mustard is incorporated. Slowly drizzle in the extra-virgin olive oil while whisking to form a smooth, emulsified vinaigrette. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
- 4
Dress and toss
Right before serving, pour about 3–4 tablespoons of the dressing over the salad (reserve any extra dressing). Gently toss the salad to coat the greens and vegetables evenly. Sprinkle the crumbled goat cheese over the top, then finish with the toasted walnuts and dried cranberries. Serve immediately.