Red and Green Salad with Cranberry Vinaigette

A tangy salad with mixed greens and spinach is perfect for change from the conventional.

1 head frisée (~ 5 oz)
1 head red-leaf lettuce (~ 10 oz)
4 oz baby spinach
½ cup fresh or frozen cranberries
1 Tbsp. raspberry vinegar
2 tsp. lime juice, freshly squeezed
1 tsp. sugar
½ tsp. coarse sea salt
¼ cup extra-virgin olive oil
¾ cup dried cranberries
1½ oz manchego cheese

Tear frisée and red leaf lettuce into bite-size pieces, combine with spinach in a large bowl. Set aside.

In a blender, combine cranberries, vinegar, lime juice, sugar, salt, and oil, purée until mixture is smooth.

Sprinkle dried cranberries over salad greens in bowl, toss to combine. Divide salad among serving plates. Using a vegetable peeler to shave thin slices, divide cheese among individual salads.

Serve with cranberry vinaigrette on the side.