Field Greens Salad with Roasted Garlic Vinaigrette

Recipe courtesy of Chef Jeffrey Lang, Alchemist, Waterbury, Vermont.

Chevre and Field Greens Ingredients

8 oz. mesculun mix
8 oz. baby arugula
1/2 cup toasted walnuts
1/4 cup dried cranberries
2 oz. chevre, crumbled

Roasted Garlic Vinaigrette Ingredients

1 tbsp. roasted garlic
1/4 cup cider vinegar
1/2 cup extra virgin olive oil
Salt and pepper to taste

Directions

Combine roasted garlic, vinegar, salt and pepper and whisk while slowly adding olive oil. Mix mesculun greens, baby arugula, walnuts and cranberries. Dress with garlic vinaigrette and toss. Top with crumbled chevre.