Chevre and Field Greens Salad with Roasted Garlic Vinaigrette

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Chef Jeffrey Lang, The Alchemist, Waterbury, Vermont

Salad Ingredients
8 oz. mesclun mix
8 oz. baby arugula
1/2 cup toasted walnuts
1/4 cup dried cranberries
2 oz. chevre, crumbled

Vinaigrette Ingredients
1 tablespoon roasted garlic
1/4 cup cider vinegar
1/2 cup extra virgin olive oil
Salt and pepper, to taste

Vinaigrette Preparation
Combine roasted garlic, vinegar, salt, and pepper and whisk while slowly adding olive oil.

Salad Preparation
Mix mesclun greens, baby arugula, walnuts, and cranberries.

Dress with vinaigrette and toss.

Top with crumbled chevre.