Blond in the Hood

Cape Cod Salad with Cranberries, Walnuts and Blue Cheese

Serves 6 as Lunch or a Dinner Starter

Equipment
1 Mixing bowl
Wooden mixing spoon

Ingredients
Mixed Salad Greens
¼ C dried Cranberries.
¼ C Sugar Coated Walnuts
Blue Cheese to taste

Ingredients
Vinaigrette
½ tsp. White Balsamic Vinegar
¼ C Virgin Olive Oil.
1 Tbsp. Dijon Mustard

Method
In the bowl make the Vinaigrette by combining 1/2 teaspoon of White Balsamic vinegar with ¼ cup of Olive oil and one tablespoon full of Dijon Mustard. Mix thoroughly blending the mustard into the oils.

Thoroughly wash the Mixed Salad, dry with a clean dishtowel or paper towel. When completely dry put contents in the bowl over the vinaigrette. Add the ¼ cup of Cranberries and the ¼ cup of Walnuts.

Mix all these ingredients thoroughly and serve on plates. Just prior to serving crumble the Blue Cheese over the top of the salad.

Voila! Michelle’s Salad a la Cape Cod.