Salad with Fresh Cranberry Vinaigrette

1 cup sliced almonds
3 tablespoons red wine vinegar
1/3 cup olive oil
1/4 cup fresh cranberries
1 tablespoon Dijon mustard
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons water 
1/2 red onion, thinly sliced
4 ounces crumbled blue cheese
2 sliced apples
1 pound mixed salad greens

Directions:
Preheat oven to 375 degrees F. Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.

In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.

In a large bowl, toss the almonds, onion, apples, blue cheese, and greens with the vinegar mixture until evenly coated.

From:  all recipes.com