Oh No! Not Another Salad Recipe!

• 4 tablespoons unsweetened cranberry juice
• 4 tablespoons balsamic vinegar (I liked a combination of dark and white balsamic)
• 1 tablespoon chopped fresh basil leaf (fresh only!)
• 1 dash fennel pollen (or 1 dash ground fennel)
• 12 tablespoon honey (read *Important Note below)
• 2 teaspoons Dijon mustard
• 2 tablespoons walnut oil (original used flax seed oil) or 2 tablespoons grapeseed oil (original used flax seed oil)
• 2 tablespoons extra virgin olive oil
• salt and black pepper, to taste
• 5 ounces baby spinach leaves
• 5 ounces red leaf lettuce
• 14 cup dried cranberries
• 14 cup slivered red onion
• 3 tablespoons toasted pine nuts or 3 tablespoons toasted walnuts
• 14 cup shredded pecorino romano cheese (not pre-shredded!)
• 3 fresh basil leaves

1. *Important Note: If you are using ground fennel instead of fennel pollen, add 1/2 tablespoon softened honey to the dressing.
2. DRESSING: Combine cranberry juice, vinegar, basil, honey, Dijon mustard and fennel pollen in a small non-reactive bowl.
3. Whisk vigorously.
4. Whisk in both oils in a slow steady stream.
5. Season to taste with salt and pepper.
6. SALAD: Combine spinach, red leaf lettuce, sweetened dried cranberries, onion and nuts in large bowl.
7. Drizzle salad with dressing; gently toss to coat well.
8. Sprinkle with cheese.
9. Garnish with fresh basil leaves.
10. Serves 2 as a meal or 4 as a side salad.
11. TIP from the O-S website: "Add grilled shrimp for a sensational light supper.
12. ".

cranberry juice, balsamic vinegar, fresh basil leaf, fennel pollen, honey, mustard, walnut oil, extra virgin olive oil, salt, baby spinach, red leaf, cranberries, slivered red onion, nuts, pecorino romano cheese, basil

Taken from www.food.com/recipe/oh-no-not-another-salad-recipe-388037 (may not work)