Baby Greens with Mediterranean Vinaigrette

1. 1

   For the vinaigrette:

2. 2

   Heat mustard seeds, coriander and cumin in a small dry skillet over medium heat until fragrant, 2 to 3 minutes.

3. 3

   Stir in carrot juice and simmer over medium heat until reduced by half, about 3 minutes.

4. 4

   Put raisins in a blender and add the hot juice.

5. 5

   Let stand for 5 minutes to plump the raisins.

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   Then put in vinegar, cilantro, yogurt, honey, crushed red pepper, 1/4 teaspoon salt and pepper and blend until combined.

7. 7

   Pour in 1/4 cup oil and blend until smooth, about 1 minute.

8. 8

   For the croutons:

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   Preheat oven to 375F.

10. 10

    Toss bread and 1 tablespoon oil in a medium bowl until well combined.

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    Spread in a single layer on a large baking sheet.

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    Bake, stirring once, until golden and crisp, about 14 minutes.

13. 13

    For the salad:

14. 14

    Season a salad bowl by rubbing with garlic.

15. 15

    Chop the garlic and add to the bowl along with greens.

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    Pour 1/4 cup of the vinaigrette over the greens.

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    (Cover and refrigerate the remaining 1/2 cup vinaigrette for up to 3 days.)

18. 18

    Sprinkle the salad with cranberries, cheese and the croutons, toss and serve.

* Per serving · 4 servings · Values may vary.