Doves and Figs Cranberry Fruit Mustard was the inspiration for this beautifully simple salad with dressed with cranberry mustard vinaigrette and topped with dried cranberries and crumbled goat cheese. I love dishes that span the seasons and this salad would be perfect for a hot Summer day lunch but would also be delightful as part of a Thanksgiving diner.
For the greens, I like to use Boston lettuce or other tender head lettuce. Rinse the lettuce and instead of tearing the leaves, turn the head upside down and cut out the stem/core carefully. You can now place the whole head in a shallow bowl. It will look like a flower.
To make the dressing take a mason jar and add two teaspoons of Cranberry Fruit Mustard. Pour in 1/2 cup of good olive oil and 1/4 cup apple cider vinegar and season with salt and pepper. Shake well and pour over greens (It is fun to do that step in front of your guest at diner). Sprinkle dried cranberries and crumbled goat cheese and serve right away.