October Bitter Sweet Salad with Cranberry Dressing

Cranberry Vinaigrette:

1/2 c. extra-virgin olive oil
3 T. cider vinegar or white wine vinegar
2 t. sugar
1/4 c. dried cranberries (craisins)
1 t. salt
1/4 t. ground black pepper

Salad:

8 c. mixed field greens, rinsed (use sharp ones: arugula, watercress, mizuna, frisee, etc.)
2-3 firm but ripe Bartlett pears, cored and thinly sliced
3 T. fresh lemon juice
2 c. celery heart stalks, sliced on the diagonal
1/4 c. dried cranberries (craisins)
1/4 c. crumbled goat cheese (optional)

Combine the vinaigrette ingredients in a blender or food processor and whirl until the craisins are finely minced and suspended in the dressing. Set aside.

Tear the salad greens into bite-sized pieces and arrange on plates or a large platter. Toss the pear slices and lemon juice together in a bowl to evenly coat the pears and prevent discoloration, then arrange them on the greens. Top with the celery slices and sprinkle on the cranberries. Finish with the crumbled cheese, if using.

Shake up or stir to the vinaigrette and drizzle it evenly over the salad just before serving.

Serves 8.

Adapted from Moosewood Restaurant Celebrates cookbook, p. 122.