Cranberry-Pecan Salad

• 2 Tbs. unsweetened cranberry juice
• 1 Tbs. Dijon mustard
• 1 Tbs. canola oil
• 1 Tbs. walnut or hazelnut oil
• 1 small shallot, finely chopped (2 Tbs.)
• 4 cups arugula
• 23 cup dried cranberries
• 1/3 cup chopped toasted pecans

1. To make Cranberry Vinaigrette: Whisk together cranberry juice and mustard in small bowl.
2. Whisk in canola and walnut oils until smooth.
3. Stir in shallot, and season with pepper.
4. To make Salad: Toss arugula, dried cranberries, and pecans with vinaigrette.

cranberry juice, mustard, canola oil, walnut, shallot, arugula, cranberries, pecans

Taken from www.vegetariantimes.com/recipe/cranberry-pecan-salad/ (may not work)