1.5ouncesvolume, not weight pureed fresh cranberries (I happened to have this very thing already in my fridge but if I didn’t I might make this dressing using my immersion blender and just start with whole cranberries)
4ounceswhite balsamic vinegar
6ouncesextra virgin olive oil
salt and pepper to taste
Combine all ingredients in a medium bowl or immersion blender safe jar and whisk or ‘blend’ until combined and slightly emulsified.
Serve tossed with arugula, croutons, and shaved pecorino romano.
A few orange slices and walnuts might also be nice if there aren’t enough ingredients for you and if you are not allergic to walnuts like I am.