Apple, Almond, and Mixed Greens Salad with Zinfandel-Cranberry Vinaigrette

dressing, originally uploaded by Kim De.

Sunday we had friends over for chili and football. As fall has FINALLY arrived here, I wanted a salad with an autumn feel. This one fit the bill. It had dried cranberries plumped up with apple juice, apples, and this amazing vinaigrette.

The salad was easy to make and the vinaigrette has a wonderful make-ahead simpleness. It would be wonderful with most any meal you decide to make. Try it soon!

Apple, Almond, and Mixed Greens Salad with Zinfandel-Cranberry Vinaigrette(Adapted from Cooking Light)

1 cup sweetened dried cranberries
3/4 cup apple juice
1/2 cup zinfandel
1/2 cup cranberry juice cocktail
3 Tbs minced shallots
1 1/2 Tbs fresh lemon juice
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 Tbs olive oil
10 cups baby salad greens
3 cups cubed Gala apple
1 cup thinly sliced sweet onion
1 cup crumbled gorgonzola
1/3 cup coarsely chopped almonds, toasted

In a medium sauce pan, bring cranberries and apple juice to a boil.
Remove from heat and let steep for 10 minutes. Drain cranberries and discard apple juice.

In the same sauce pan, bring wine and cranberry juice to a boil and cook until reduced to 1/3 cup. Pour wine mixture into a medium bowl and add shallots, lemon juice, salt, and pepper. Gradually add oil, stirring constantly with a whisk. Let cool

In a large bowl, combine cranberries, greens, apple, and onion. Drizzle dressing over salad and gently toss to coat. Sprinkle with toasted almonds and cheese.