Green salad with vinaigrette dressing and cranberries

Ingredients:

• 2/3 cup cranberries (thaw frozen)
• 2 tbsp. honey + more as needed
• 0.5 cups walnuts
• 3 tablespoons extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 small head of lettuce, large leaves torn
• 1 bunch watercress, torn
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh tarragon

Preparation:

1. Place the cranberries in a small saucepan, add honey, and 1/3 cup water. Cook over medium heat, stirring occasionally, until the cranberries burst and the liquid thickens, about 8 minutes. Remove from heat and let cool completely.
2. Toast the walnuts in a small dry skillet over medium heat for about 5 minutes. Transfer to a cutting board and let cool slightly, then coarsely chop. Add olive oil and vinegar to the cooled cranberries. Add more honey, 1 teaspoon at a time, if the dressing is too tart. Season with salt and pepper to taste.
3. Combine the lettuce and watercress leaves in a serving bowl and season with salt and pepper. Drizzle with the cranberry vinaigrette and garnish with walnuts and herbs. Toss before serving.