BLUE DAMSEL
GARDEN SALAD

Vinaigrette

1 1/2 cups jellied cranberry sauce

2 tablespoons corn syrup

3 tablespoons olive oil

3 tablespoons balsamic vinegar

2 teaspoons Dijon mustard

1 teaspoon cracked pepper

Salad

8 ounces organic salad mix (thoroughly washed)

1/4 cup dried cranberries

1/4 cup crumbled Gorgonzola cheese

1/4 cup diced crisply fried pancetta (or bacon)

1/4 cup chopped candied pecans

1/4 cup thinly sliced red onion

2 garden tomatoes, sliced

For the vinaigrette, heat the cranberry sauce and corn syrup in a saucepan over low heat for 10 minutes to make a syrup. In a bowl combine the cranberry syrup, olive oil, vinegar, mustard, and pepper and whisk together.

For the salad, portion the greens into 4 bowls. Add the cranberries, Gorgonzola, pancetta, and pecans, spreading evenly throughout. Dress each salad with 2 tablespoons of the vinaigrette. Top with a few slices of red onion and tomato.

Makes 4 servings.