1/2 cup (125 mL) olive or canola oil
2 tablespoons (30 mL) fresh-squeezed lime or lemon juice
2 teaspoons (10 mL) liquid honey
1 1/2 teaspoons Dijon mustard
Salt and black pepper to taste
1 cup (250 mL) coarsely-chopped cranberries
2 tablespoons (30 mL) granulated sugar
2 firm, tart apples (I used Annapolis Valley Honey Crisp), sliced
3 quarts (3 L) romaine lettuce, torn into bite-size pieces
1 1/2 cups (375 mL) pitted dates, cut into slivers
2/3 cup (150 mL) chopped California walnuts, toasted
Prepare vinaigrette: In a jar with a tight-fitting cover, combine vinaigrette ingredients. Cover and shake well.
Prepare salad: In a small bowl, toss cranberries with sugar; let sit for 15 minutes. In another bowl, toss apple slices in 1/4 cup (50 mL) of the vinaigrette.
In an over-size mixing bowl, combine romaine, apple slices, cranberries, dates and walnuts. Refrigerate. When ready to serve, give the remaining vinaigrette another good shake and drizzle over salad. Season with black pepper, toss well and transfer to a salad bowl. Makes 8 to 10 servings.
Tip: You can toss the salad directly in the salad bowl, but I find it mixes easier in a larger bowl, or even a preserving kettle.