Fall Harvest Salad

In a large salad bowl, combine greens, arugula, and half each of the cheese, cranberries and candied nuts. Set aside. (Any leafy tender greens will do).

In a small bowl, combine the raspberry vinegar, sugar, mustard, basil, salt and pepper. Whisk to combine thoroughly and slowly drizzle in oil while whisking constantly to emulsify the vinaigrette.

Toss greens with as much vinaigrette as desired.

Sprinkle greens with the remaining cranberries, walnuts, cheese and the sliced apples. Serves 4.

For a more summer-feeling salad, omit the apples and toss with fresh raspberry or blackberries.