Ingredients
1 head frisee (about 5 ounces)
1 head red-leaf lettuce (about 10 ounces)
4 ounces baby spinach
1/2 cup fresh or frozen (thawed) cranberries
1 tablespoon raspberry vinegar
2 teaspoons freshly squeezed lime juice
1 teaspoon sugar
1/2 teaspoon coarse salt
1/4 cup extra-virgin olive oil
3/4 cup dried cranberries
1 1/2 ounces manchego cheese
Preparation
Tear frisee 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; puree 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.
