Fall Harvest Salad

• 8 ounces, weight Mixed Salad Greens
• 1/2 cups Fresh Arugula
• 1/4 cups Goat Cheese Crumbled, Divided
• 1/4 cups Dried Sweetened Cranberries
• 1/4 cups Candied Walnut Pieces
• 16 slices Fuji Or Your Favorite Crisp Apple
• _____
• FOR THE DRESSING:
• 1/4 cups Raspberry Vinegar
• 3 Tablespoons White Sugar
• 1 teaspoon Dijon Mustard
• 1/4 teaspoons Dried Basil
• 1/8 teaspoons Salt, Or To Taste
• 1/4 teaspoons Freshly Ground Pepper, Or To Taste
• 1/4 cups Vegetable Or Olive Oil

1. In a large salad bowl, combine greens, arugula, and half each of the cheese, cranberries and candied nuts. Set aside. (Any leafy tender greens will do).
2. In a small bowl, combine the raspberry vinegar, sugar, mustard, basil, salt and pepper. Whisk to combine thoroughly and slowly drizzle in oil while whisking constantly to emulsify the vinaigrette.
3. Toss greens with as much vinaigrette as desired.
4. Sprinkle greens with the remaining cranberries, walnuts, cheese and the sliced apples. Serves 4.
5. For a more summer-feeling salad, omit the apples and toss with fresh raspberry or blackberries.

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Taken from tastykitchen.com/recipes/salads/fall-harvest-salad/ (may not work)