Name: Green Salad with Cranberry Vinaigrette
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 to 8
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.

Photograph by Ryan Dausch

Courtesy of Food Network Magazine

Green Salad with Cranberry Vinaigrette

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