Winter Salad

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1/4 cup red wine vinegar
1/4 cup balsamic vinegar (I used raspberry balsamic)
1 1/2  cups dried cranberries, divided
1/4 cup honey
2 tbsp fresh lime juice
1 shallot, chopped
1 cup canola oil
Salt and pepper to taste
18 cups salad greens
1 cup toasted pecans

Endive leaves for garnish
In pan bring vinegars and 1/2 cup cranberries to boil. Reduce heat. Simmer 4-5 min.
or until liquid has evaporated; puree in blender with honey, lime juice and shallot until smooth. Add oil, salt and pepper while pureeing. In large bowl toss greens with desired amount of dressing. Top with cranberries and pecans; garnish with endive.

Serves 12

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