Mix greens together in a bowl.
1/4 cup virgin olive oil
3 tablespoons champagne or sherry vinegar
1 tablespoons Dijon mustard
3/4 teaspoons slat
1/8 teaspoon black pepper
1/2 cup dried cranberries
Whisk together the oil, vinegar, slat and pepper, Stir in the cranberries. Cover and refrigerate at least 30 minutes and up to 24 hours.
When ready to serve add to salad and toss until evenly coated.