| ¼ cup | Pomegranate vinegar |
| ¼ cup | Golden balsamic vinegar |
| ¼ cup | Raspberry vinegar |
| 2 tablespoons | Mendocino Mustard |
| 2 cups | Stella Cadente Blood Orange Olive Oil |
| Salt and pepper to taste |
| 1 bag or box | Spring greens or baby lettuces, rinsed and dried |
| ½ cup | Dried cranberries |
| ½ cup | Crumbled Pt. Reyes Blue Cheese |
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Mix vinegars and mustard, then drizzle olive oil in while whisking until emulsified. Season with salt and pepper to taste.
Toss greens with dressing and dried cranberries, top with crumbled Gorgonzola cheese.
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