Apple, Walnut, and Mixed Greens Salad with Zinfandel-Cranberry Vinaigrette

1 c sweetened dried cranberries
3/4 c apple juice
1/2 c zinfandel or other fruity dry red wine
1/2 c cranberry juice
3 TBS minced shallots
1 1/2 TBS fresh lemon juice
1/2 tsp salt
1/4 tsp black pepper
1 TBS walnut oil
10 c gourmet salad greens
3 c cubed gala apple (about 2 apples)
1 c thinly sliced sweet onion (about 1 medium onion)
1/3 c coarsely chopped walnuts, toasted

1. Combine cranberries and apple juice in a medium saucepan; bring to a boil. Remove from heat; let stand for 10 minutes. Drain cranberries; discard apple juice. Set cranberries aside.
2. Bring wine and cranberry juice to a boil in pan, and cook until reduced to 1/3 c (about 8 minutes). Pour wine mixture into a medium bowl; add shallots, lemon juice, salt, and pepper. Gradually add oil, stirring with a whisk.
3. Combine cranberries, greens, apple, and onion in a large bowl, Drizzle dressing over salad; tons gently to coat. Sprinkle with toasted walnuts.


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