Fresh Cranberry Vinaigrette

This is the most stunning salad dressing I've ever made! I wish I'd captured a picture of it in the glass bottle. Mine turned out just like this photo though. It's bright and bold and beautiful. And 100% natural. The cranberries and sugar glisten in the sunlight. I'd be content to just stare at it. If you do get around to ever tasting it (because, really, it'd be worth making just to look at), you'll be floored by its sweet and fruity flirtiness. I didn't have a plan for what to place this dressing on, I just knew I had to make it. So I rounded up what salad ingredients I had on hand... romaine, red onion, apples, and pecans. But you could get creative with the toppings- try pears, arugula, goat cheese, nuts...! I can guarantee you'll never find a match for this vinaigrette in any shelved bottle!

INGREDIENTS
romaine or mixed greens of your choice
apple, thinly sliced
red onion, thinly sliced
pecans or walnuts, toasted

Cranberry Vinaigrette:
1/3 cup fresh cranberries
2 Tbsp. evaporated cane sugar
1/4 cup white wine (or white balsamic) vinegar
1/2 tsp. Dijon mustard
2 Tbsp. freshly squeezed orange or tangerine juice
6 Tbsp. canola oil (that's 1/4 cup + 2 Tbsp.)
1/8 tsp. salt
1/8 tsp. pepper

DIRECTIONS
1. Combine cranberries, sugar, and vinegar in a small saucepan over medium heat. Cook until the cranberries pop, about 5-10 minutes.

2. Remove from the heat and let cool. Transfer to a blender or food processor and pulse until smooth. Add the mustard and orange juice and blend to combine. With the motor running, stream in the oil. Season to taste with salt and pepper.

3. Serve over a bed of mixed greens, apple and red onion slices, and pecans or walnuts OR over any salad of your choice!

NOTE: This will last at least a week stored in a tightly sealed container in the refrigerator.

Makes about 1 cup.

(Adapted from Culinary Fool )