Tightrope Tossed Salad

• 1/4 cup red wine vinegar
• 1 shallot, quartered
• 2 teaspoons chopped chives
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup canola oil
• 1 head iceberg lettuce, center core banged out, spines removed from leaves, torn into bite sized pieces, and rinsed well and dried in a salad spinner
• 3 cups spring greens, spines removed from leaves, torn into bite sized pieces, soaked in salt water to remove grits, rinsed well and dried in a salad spinner
• 3 cups baby organic spinach, (about 1/2 pound), spines removed from leaves, torn into bite sized pieces, soaked in salt water to remove grits, rinsed well and dried in a salad spinner
• 1 medium red onion, diced
• 1 pound fresh cranberries

1. Through the feed opening of a running blender add, 1 at a time, the vinegar, shallot, chives, salt and pepper.
2. Leaving the blender running, add the oil in a slow thin stream to allow to emulsify.
3. Taste and adjust seasoning with salt and pepper.
4. Serve over salad greens and vegetables.

red wine vinegar, shallot, chives, salt, pepper, canola oil, banged, spring greens, baby organic spinach, red onion, cranberries

Taken from www.foodnetwork.com/recipes/tightrope-tossed-salad-recipe.html (may not work)