Harvest Salad with Sweet Dijon Vinaigrette

• Two 5-ounce containers baby romaine lettuce
• 1 cup toasted pecan halves
• 1/2 cup dried cranberries
• 1 apple, cored and chopped
• Sweet Dijon Vinaigrette, recipe follows
• 1 cup red wine vinegar
• 3/4 cup granulated sugar
• 1/2 cup extra-virgin olive oil
• 1 tablespoon Dijon mustard

1. Combine the lettuce, pecan halves, cranberries and apples in a serving bowl.
2. Add desired amount of Sweet Dijon Vinaigrette, tossing gently to coat.
3. Serve immediately.
4. Combine the vinegar and sugar in a small saucepan.
5. Bring the mixture to a boil over medium-high heat.
6. Reduce the heat and simmer, stirring occasionally, until the sugar dissolves, about 2 minutes.
7. Remove the pan from the heat and cool.
8. Add the oil and Dijon mustard, whisking until combined.
9. Cover and refrigerate for up to 2 weeks.
10. Yield: 1 1/2 cups.

pecan halves, cranberries, apple, sweet dijon vinaigrette, red wine vinegar, sugar, extravirgin olive oil, mustard

Taken from www.foodnetwork.com/recipes/paula-deen/harvest-salad-with-sweet-dijon-vinaigrette-recipe.html (may not work)