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  • 2 tablespoons champagne vinegar or white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 cup bottled clam juice
  • 1 garlic clove, crushed
  • 1/3 canola oil
  • 1/3 cup honey
  • 1/2 teaspoon salt
  • 12 cups mixed baby greens or spring mix
  • 1 cup Spiced Pecans (see recipe)
  • 1 cup dried cranberries
  • 1/2 cup crumbled bleu cheese
  • Freshly ground black pepper


  1. To prepare vinaigrette, place champagne vinegar, Dijon mustard, clam juice and garlic in a blender and purée until smooth. Slowly add oil, blending until smooth. Add honey and salt; blend well.
  2. To prepare salad, place lettuce in a large salad bowl. Add Spiced Pecans, cranberries and bleu cheese. Toss well. Drizzle with 1/2 cup Champagne Vinaigrette. (You'll have vinaigrette left over). Add pepper. Toss.
Recipe by Doug Hosford.

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The recipe was originally published as Mixed Greens with Blue Cheese and Champagne Vinaigrette on

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