Ingredients:

  • 1/2 cup Extra Virgin Olive Oil
  • 3 tablespoons White Wine Vinegar (or Apple Cider Vinegar)
  • 2 tablespoons Pure Maple Syrup
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Fine Sea Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 8 cups (packed) Mixed Greens (such as baby spinach and spring mix)
  • 1 cup Walnut Halves
  • 1/2 cup Dried Cranberries
  • 4 ounces Soft Goat Cheese (Chèvre)
  • 1/4 cup thinly sliced Red Onion (optional)

Instructions:

  1. Prepare the Vinaigrette: Into a jar or small bowl, add the white wine vinegar, maple syrup, Dijon mustard, salt, and pepper. Whisk vigorously until the salt is dissolved.
  2. Emulsify the Dressing: Slowly drizzle in the olive oil while continuously whisking or shaking the jar. Continue until the dressing is fully emulsified (thickened and uniform). Taste and adjust seasoning; set aside.
  3. Toast the Walnuts: Place a small skillet over medium-low heat. Add the walnut halves and toast for 4–6 minutes, stirring frequently, until they are fragrant and lightly golden brown. Immediately transfer the nuts to a plate to cool completely.
  4. Whip the Goat Cheese: Place the cold goat cheese in a small bowl. Use a fork or whisk to mash and whip it until it becomes soft and spreadable, creating a cloud-like texture.
  5. Combine Dry Ingredients: In a large mixing bowl, gently combine the mixed greens, cooled toasted walnuts, dried cranberries, and sliced red onion (if using).
  6. Dress: Just before serving, drizzle 2/3 of the prepared vinaigrette over the salad mixture. Gently toss to coat the leaves evenly. Add more dressing only if necessary.
  7. Finish and Serve: Divide the salad onto serving plates. Use a small spoon to dot the salad with spoonfuls of the whipped goat cheese. Serve immediately.