Ingredients
VINAIGRETTE
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1/2 cup fresh cranberries
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1 tablespoon sugar
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1 teaspoon grated lemon zest plus 2 tablespoon fresh lemon juice
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1/4 cup extra-virgin olive oil
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Kosher salt
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Pepper
SALAD
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2 heads of butter lettuce
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2 ounces goat cheese, crumbled (1/2 cup)
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1/4 cup sliced dried apricots
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1/4 cup dried cranberries
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1/2 cup pecans, toasted and chopped
Directions
Make the vinaigrette
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In a food processor, pulse the cranberries and sugar until finely chopped. Transfer half of the cranberries to a bowl. Add the lemon zest and juice to the processor; pulse to combine. Slowly drizzle in the oil. Add the vinaigrette to the bowl; season with salt and pepper.
Make the salad
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Arrange the lettuce, goat cheese, dried apricots, dried cranberries and pecans on a platter. Drizzle with the vinaigrette and serve.
Make Ahead
The vinaigrette can be refrigerated overnight.