Apple, Almond, and Mixed Greens Salad with Zinfandel-Cranberry Vinaigrette

Apple, Almond, and Mixed Greens Salad with Zinfandel-Cranberry Vinaigrette(Adapted from CL)

1 cup sweetened dried cranberries
3/4 cup apple juice
1/2 cup zinfandel
1/2 cup cranberry juice cocktail
3 tablespoons minced shallots
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
10 cups baby salad greens
3 cups cubed Gala apple
1 cup thinly sliced sweet onion
1/3 cup coarsely chopped almonds, toasted

In a medium sauce pan, bring cranberries and apple juice to a boil. Remove from heat and let steep for 10 minutes. Drain cranberries and discard apple juice.

In the same sauce pan, bring wine and cranberry juice to a boil and cook until reduced to 1/3 cup. Pour wine mixture into a medium bowl and add shallots, lemon juice, salt, and pepper. Gradually add oil, stirring constantly with a whisk.

In a large bowl, combine cranberries, greens, apple, and onion. Drizzle dressing over salad and gently toss to coat. Sprinkle with toasted almonds.