Harvest Salad with Sweet Dijon Vinaigrette

Ingredients

• 1  apples cored chopped
• 1 tablespoon dijon mustard 
• 0.5 cup cranberries dried
• 0.8 cup granulated sugar 
• 0.5 cup olive oil extra-virgin
• 1 cup pecan halves toasted
• 1 cup red wine vinegar 
• 10 ounce baby romaine lettuce 

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. Combine the lettuce, pecan halves, cranberries and apples in a serving bowl.
2. Add desired amount of Sweet Dijon Vinaigrette, tossing gently to coat.
3. Serve immediately.
4. Combine the vinegar and sugar in a small saucepan. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer, stirring occasionally, until the sugar dissolves, about 2 minutes.
5. Remove the pan from the heat and cool.
6. Add the oil and Dijon mustard, whisking until combined. Cover and refrigerate for up to 2 weeks.