The dressing can be made up to two days in advance, refrigerated in an airtight container and whisked before using.
Servings: Serves 10
  • 1/4 cup red wine vinegar
  • 2 teaspoons finely chopped shallots
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup plus 1 tablespoon extra-virgin olive oil
  • 1 cup shelled walnuts
  • 5 cups mixed baby greens or baby arugula
  • 1 head romaine lettuce , coarsely chopped (about 8 cups)
  • 1 cup cherry tomatoes , halved
  • 1 cup crumbled goat cheese (about 4 ounces)
  • 1 cup cooked, crumbled bacon
  • 1/2 cup dried cranberries
  • 1/4 cup red onion , chopped
To make dressing: In a medium bowl, whisk together vinegar, shallots, mustard, salt and pepper. Slowly whisk in oil until well blended.

Preheat oven to 350°. On a baking sheet, spread walnuts into one even layer. Bake about 8 minutes, or until fragrant, checking often to prevent burning. Remove and let cool.

To make salad: In a large bowl, toss together baby greens, romaine, tomatoes, walnuts and dressing. Add goat cheese and 1/2 cup bacon; toss gently to combine. Sprinkle with cranberries, red onion and remaining bacon before serving.


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