Spinach with Goat Cheese and Dried Cranberries

YIELD: Makes 20 servings

INGREDIENTS

Dressing:
1/2 cup red wine vinegar
2 tablespoon Dijon mustard
2 tablespoon chopped fresh thyme
1 1/2  cup olive oil

Salad:
Two 10 ounce bags baby spinach
3 cups dried cranberries (about 14 ounces)
2 small red onions, quartered and very thinly sliced
Two 6 oz tubs of crumbled goat cheese (or crumble two log 5.5 oz goat cheese logs)
Optional: 3 cups glazed or honey-roasted pecans or walnuts (about 1 pound)

PREPARATION

1. Whisk vinegar, mustard, and thyme in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
2. Mix greens, cranberries, cheese, and onion in large bowl. Mix in enough dressing to coat.
   
3. Sprinkle with nuts (or put next to bowl as option)

If you make the dressing and chop the onions the night before and refrigerate them, but you may need to warm the dressing to thin the olive oil before using it.

Derived from:
http://www.epicurious.com/recipes/food/views/mixed-greens-with-pecans-goat-cheese-and-dried-cranberries-108714

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Spinach with Goat Cheese and Dried Cranberries
Ingredients
spinach, fresh goat cheese. red onion, dried cranberries, and (optional) glazed walnuts
red wine vinegar, olive oil. Dijon mustard, fresh thyme (from our garden)

Possible allergens: dairy (goat cheese) and onions.