Fall Salad with Cranberry Croutons

Fall Salad with Cranberry Croutons

Assorted Greens

Dried Cranberries

Sliced green apples

Chopped pecans

3/4 cup olive oil

1/2 cup pomegranate juice

2 shallots, minced

3 tablespoon honey

2 tablespoon Dijon mustard

sea salt and pepper, to taste

Braum's cranberry bread, cubed

In a large bowl combine all of the greens, apples, cranberries and sprinkle with pecans. To make the croutons simple place cubed cranberry bread on a baking sheet and cook at 200 for 45 minutes. Allowing them to dry out. In a small bowl or quart mason jar, Combine the olive oil, pomegranate red wine vinegar, shallots, honey, and Dijon mustard. Shake well if you are using a mason jar or just whisk till the oil is emulsified. Add salt and pepper to taste.