1 cup pecan halves
6 cups mixed salad greens
¾ cup dried cranberries
¾ cup Treasure Cave® Crumbled Feta Cheese
½ medium red onion, thinly sliced
Treasure Cave® Crumbled Feta Cheese for garnish
For the dressing:
2 tablespoons raspberry balsamic vinegar
½ teaspoon Dijon mustard
½ teaspoon sugar
½ teaspoon salt
Pinch black pepper
¼ cup plus 2 tablespoons extra virgin olive oil
Preheat the oven to 400°F.
Spread the pecans evenly on a baking sheet. Toast for 3−4 minutes, or until lightly browned and fragrant.
Whisk together the dressing ingredients except for the olive oil. Gradually whisk in the olive oil.
In a large bowl, toss together the salad ingredients. Drizzle with the dressing and toss gently to coat. Garnish with crumbled feta cheese.