Mixed Green Salad with Pecans and Cranberries

sufficient amount of mixed salad greens
pecans
cranberries
1/2 teaspoon dijon mustard
1 1/2 tablespoons red wine vinegar
5 tablespoons extra virgin olive oil
salt and pepper

Wash and dry salad greens. In a small bowl, combine 1/4 t salt, the mustard, and the vinegar. Whisk in olive oil. Adjust oil and vinegar to taste. Toss greens with pecans and cranberries. When ready to serve, toss with the vinaigrette.

Source: Frith Gowan