Mesclun Salad W Pecans Blue Cheese Cranberry Vinaigrette

A nice salad with the creamy & tangy taste of blue cheese bits mixed with sweet cranberries, lending some texture from the pecans.

In a blender , process ingredients from vinegar to water until cranberries are finely chopped.

Spread pecans in a cookie sheet.

Bake at 350 stirring twice for 6 to 8 minutes.

Cool then chop.

Just before serving , toss all ingredients except dressing in a large salad bowl to mix.

Add dressing and toss until evenly coated.

Serve topped with several craisins.

red wine vinegar, olive oil, craisins, dijon mustard, garlic, salt, pepper, water, pecan halves, mesclun, red onion, blue cheese