Mesclun Salad W/ Pecans, Blue Cheese & Cranberry Vinaigrette

• 3 tablespoons red wine vinegar
• 13 cup olive oil
• 14 cup craisins
• 1 tablespoon Dijon mustard
• 12 teaspoon garlic, minced
• 12 teaspoon salt
• 12 teaspoon pepper
• 2 tablespoons water
• 1 cup pecan halves
• 14 ounces mesclun
• 1 small red onion, sliced thinly
• 4 ounces blue cheese
• 12 cup craisins

1. In a blender, process ingredients from vinegar to water until cranberries are finely chopped.
2. Spread pecans in a cookie sheet; bake at 350 stirring twice for 6 to 8 minutes; cool then chop.
3. Just before serving, toss all ingredients except dressing in a large salad bowl to mix.
4. Add dressing and toss until evenly coated.
5. Serve topped with several Craisins.

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

Taken from www.food.com/recipe/mesclun-salad-w-pecans-blue-cheese-cranberry-vinaigrette-146678 (may not work)