Baby Greens with Mediterranean Vinaigrette

Directions

For the vinaigrette:

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

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

Put raisins in a blender and add the hot juice.

Let stand for 5 minutes to plump the raisins.

Then put in vinegar, cilantro, yogurt, honey, crushed red pepper, ¼ teaspoon salt and pepper and blend until combined.

Pour in ¼ cup oil and blend until smooth, about 1 minute.

For the croutons:

Preheat oven to 375°F.

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

Spread in a single layer on a large baking sheet.

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

For the salad:

Season a salad bowl by rubbing with garlic.

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

Pour ¼ cup of the vinaigrette over the greens. (Cover and refrigerate the remaining ½ cup vinaigrette for up to 3 days.)

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