Salad with cranberries, pecans and feta

Ingredients (adjust quantities accordingly):

• 1/2 C dried cranberries
• 1/2 C toasted pecans
• 1/3 C Feta cheese
• Salad - e.g. spinach or mixed greens
• Balsamic vinegar
• Olive oil
• Mustard (sweet is best, e.g. moutarde au sirop d'érable)
• Salt and pepper
• Optional: garlic
• Optiona: 1/2 a diced green apple

Pre-heat an oven to 160°C and lay the pecans out on a baking tray. Toast them, tossing regularly until dark brown. Watch them carefully or they will burn. Let cool.

Combine the cranberries, pecans and crumbled feta over the salad.

Dressing:
Make a balsamic vinaigrette using 1 T balsamic for 2 T olive oil and approximately 1 teaspoon mustard. Half or 1 clove of garlic finely chopped can also be added. The dressing should be a little sweet.