Name: Green Salad with Cranberry Vinaigrette
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 to 8 servings
Ingredients: 2/3 cup cranberries, thawed if frozen; 2 tablespoons honey, plus more as needed; 1/2 cup walnuts; 3 tablespoons extra-virgin olive oil; 1 tablespoon red wine vinegar; Kosher salt and freshly ground pepper; 1 head butter lettuce, large leaves torn; 1 bunch watercress, trimmed and torn; 2 tablespoons roughly chopped fresh parsley; 2 tablespoons roughly chopped fresh tarragon

Directions

Put the cranberries in a small saucepan; add the honey and 1/3 cup water. Cook over medium heat, stirring occasionally, until the cranberries pop and the liquid thickens, about 8 minutes. Remove from the heat and let cool completely.
Toast the walnuts in a small dry skillet over medium heat, about 5 minutes. Transfer to a cutting board and let cool slightly, then roughly chop. Stir the olive oil and vinegar into the cooled cranberries. (Add more honey, 1 teaspoon at a time, if the vinaigrette is too tart.) Season with salt and pepper.
Toss the lettuce and watercress in a serving bowl; season with salt and pepper. Spoon the vinaigrette over the lettuce and top with the walnuts and herbs. Toss before serving.

Cook’s Note

Make-Ahead Plan: Toast, cool and chop the nuts; freeze up to 3 months. Make the vinaigrette and refrigerate up to 5 days ahead. To serve, whisk the vinaigrette to re-emulsify, then assemble the salad.

Photograph by Ryan Dausch

Courtesy of Food Network Magazine

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