This evening we took a break from Thanksgiving leftovers; for dinner we oven roasted a salmon filet and made a wonderful salad with mixed greens, pecans, goat cheese and dried cranberries. The salad was a huge hit  and the dressing is superb – the fresh thyme is a subtle touch.  Later in the week, I plan to marinade chicken in the leftover dressing and grill it for dinner.

Mixed Green Salad with Pecans, Goat Cheese, and Dried Cranberries

Serves 10

Ingredients

• 1/3 cup red wine vinegar
• 1/2 tablespoon Dijon mustard (generous)
• 1/2 tablespoon chopped fresh thyme
• 1/2 cup olive oil
• salt and pepper
• 2 5-ounce bags mixed baby greens
• 3/4  cup dried cranberries (about 3.5 ounces)
• 1/4 small red onion, very thinly sliced
• 1/2 cups glazed or honey-roasted pecans or walnuts (I used plain pecans)
• 1/2 cup soft fresh goat cheese, crumbled (about 2 ounces)

Preparation

1. Whisk vinegar, mustard, and thyme in small bowl. Gradually whisk in oil. Season dressing with salt and pepper to taste.
2. Mix greens, cranberries, and onion in large bowl. Mix in enough dressing to coat. Sprinkle with nuts and cheese.

Source/inspiration: Bon Appétit | October 2003