This salad is one that I like to make in winter when Clementines are available. If you find some watercress it would be a nice addition to the other greens. If you have a pear on hand you could chop it up and add it as well. The salad can be served as a main course; with perhaps a bit of cooked chicken breast.
Makes 4 Servings or 2 – 3 Main Course Servings
4 – 6 large handfuls of mixed salad greens
½ cup toasted walnuts(see below) broken up
1/3 cup dried cranberries
3 – 4 Clementines, peeled & divided into segments
3 – 4 oz. mild goat’s cheese
Very thinly sliced red onion (4 – 6 slices)
Sherry Wine Vinaigrette
1 Tbsp. minced shallots
2 Tbsp. Sherry wine vinegar
1 tsp. Dijon mustard
1/8 tsp. salt or to taste
Pinch of freshly ground black pepper
6 Tbsp. EVOO
Make the Dressing:
Whisk together all ingredients except the EVOO in a small bowl; slowly drizzle in the EVOO, whisking constantantly until the dressing is emulsified. Set aside.
Assemble the Salad:
Mix the salad greens, walnuts, cranberries, red onion slices and Clementine segments together. Toss with enough of the dressing to lightly coat the salad. Crumble the goat’s cheese over and toss again. Serve immediately.
Helpful link to Toasting Nuts.
