Green Salad With Cranberry Vinaigrette

• 1 cup sliced almonds
• 3 tablespoons red wine vinegar
• 1/3 cup olive oil
• 1/4 cup fresh cranberries
• 1 tablespoon Dijon mustard
• 1/2 teaspoon garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons water
• 1 shallot, thinly sliced
• 4 ounces gorgonzola, crumbled
• 1 lb mixed salad green

1. Preheat oven to 375 degrees F (190 degrees C).
2. Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
3. In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth
4. In a large bowl, toss the almonds, shallot, gorgonzola cheese, and greens with the vinegar mixture until evenly coated.

almonds, red wine vinegar, olive oil, fresh cranberries, mustard, garlic, salt, ground black pepper, water, shallot, gorgonzola, mixed salad green

Taken from www.food.com/recipe/green-salad-with-cranberry-vinaigrette-459487 (may not work)