Ingredients:

  • 1/4 cup Balsamic Vinegar (Good quality, thick balsamic)
  • 2 Tbsp Pure Maple Syrup (Grade A or B)
  • 1 tsp Dijon Mustard (Crucial for emulsification)
  • 1 small clove Garlic, minced or grated finely
  • 1/2 cup Extra Virgin Olive Oil (Mild flavour)
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 5 oz Mixed Greens (Spring Mix, Arugula, or Spinach), ensure greens are dry
  • 1/2 cup Walnuts (Halves or pieces)
  • 1/3 cup Dried Cranberries (Standard dried variety)
  • 4 oz Goat Cheese (or Feta), crumbled, chilled
  • 1/4 medium Red Onion, sliced very thinly

Instructions:

  1. Prepare the Walnuts: Place the walnuts in a dry, small frying pan over medium heat. Toast for 3–5 minutes, stirring frequently, until fragrant and lightly browned. Immediately transfer the toasted walnuts to a separate plate to cool completely.
  2. Whisk the Vinaigrette Base: In a small bowl or jar, combine the balsamic vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper. Whisk vigorously until the salt is dissolved.
  3. Emulsify the Dressing: While continuously whisking, slowly drizzle in the olive oil. Continue to whisk until the dressing thickens slightly and achieves a uniform, creamy texture. Taste and adjust seasonings as needed. Set aside.
  4. Prepare Final Toppings: Slice the red onion as thinly as possible. Ensure the goat cheese is crumbled and ready to use.
  5. Assemble the Salad Base: Place the dry mixed greens in the large salad bowl. Drizzle about half of the prepared vinaigrette over the greens. Gently toss the salad to coat the leaves evenly.
  6. Finish and Serve: Arrange the tossed greens onto individual plates or a serving platter. Scatter the toasted walnuts, dried cranberries, goat cheese crumbles, and thin red onion slices over the salad. Serve immediately, offering the remaining vinaigrette on the side.