Ingredients
1/4 cup olive oil
1 tablespoon white-wine vinegar
3 tablespoons dried cranberries
1 teaspoon sugar
Coarse salt and freshly ground pepper
4 ounces mesclun lettuce, washed
Preparation
In the bowl of a food processor, combine the olive oil, white-wine vinegar, 2 tablespoons dried cranberries, and sugar. Process until the dressing is pink and cranberries are very finely chopped. Season with salt and pepper.
Place the lettuce in a medium bowl, add the dressing, and toss to combine. Garnish with remaining dried cranberries, and serve immediately.
