Ingredients

• 1/4 cup red wine vinegar
• 1 shallot, quartered
• 2 teaspoons chopped chives
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup canola oil
• 1 head iceberg lettuce, center core banged out, spines removed from leaves, torn into bite sized pieces, and rinsed well and dried in a salad spinner
• 3 cups spring greens, spines removed from leaves, torn into bite sized pieces, soaked in salt water to remove grits, rinsed well and dried in a salad spinner
• 3 cups baby organic spinach, (about 1/2 pound), spines removed from leaves, torn into bite sized pieces, soaked in salt water to remove grits, rinsed well and dried in a salad spinner
• 1 medium red onion, diced
• 1 pound fresh cranberries

Instructions

1. Through the feed opening of a running blender add, 1 at a time, the vinegar, shallot, chives, salt and pepper. Leaving the blender running, add the oil in a slow thin stream to allow to emulsify. Taste and adjust seasoning with salt and pepper. Serve over salad greens and vegetables.