Cranberry Vinaigrette Salad Dressing

I like this dressing on a bed of spinach + spring greens. Recommended components: grilled chicken, red onion, toasted almonds, Feta cheese, diced apples, and craisins.

¼ cup cranberry juice or water

¼ cup dried cranberries
¼ cup red wine or raspberry vinegar
1 shallot, peeled and quartered
1 small garlic clove, peeled
2 teaspoons fresh thyme, or 1/2 teaspoon dried
2 teaspoons Dijon mustard
½ teaspoon salt
½ teaspoon pepper
¾ cup extra-virgin olive oil

Combine the cranberry juice (or water) and cranberries in a small microwave-safe bowl. Cover with plastic wrap and microwave on high for one minute until hot. Process the hot cranberry mixture, vinegar, shallot, garlic, thyme, mustard, salt and pepper in a blender until the shallot and garlic are finely chopped. With the blender running, add the oil and continue to blend until the dressing is smooth and well-combined. Thin the dressing, if needed, with additional cranberry juice. Refrigerate until ready to serve.

source: https://www.melskitchencafe.com/romaine-salad-with-chicken-cheddar-apples-spiced-pecans-and-cranberry-vinaigrette/