Cranberry, Goat Cheese, and Walnut Stacks

Step 1: Cranberry ... First, I like the cranberry to be well chilled; it just makes it easier to slice. Then, using a can opener, open each end; and using the lid from one end, simply push out the cranberry onto a cutting board or plate. I usually makes 4 stacks of 3 thin slices per serving. So, you will need 12 slices. Go slowly, and if you use a warm knife (dipped in hot water); it makes this much easier. Then, lay the slices on a plate or pan lined with 2 paper towels. Top with 2 more towels, and press down lightly. This will dry the slices and make them easier to work with. Just a couple of minutes, then remove the paper towels.

Step 2: Walnuts ... I usually buy mine already fine chopped; but, you can buy whole walnuts too, and chop them yourselves. Either way is the same result. You want a fairly fine chop. Then, add the walnuts to a small flat dish.

Step 3: Cheese and Nuts ... Spread a spoonful of the cheese on one side, of 8 beet slices. Then, add the slice, cheese side down, in the ground nuts; and, press to coat.

Step 4: Plate ... Add 1 cup of your greens to a platter or individual salad plate; and, add the first beet slice (cheese and nut side up). Add a second slice, cheese side up once again; and, the final slice (no cheese). Top with the diced orange segments.

Step 5: Dressing ... Mix the olive oil, balsamic vinegar, orange juice, and thyme to a small measuring cup; mix, season with salt and pepper - and set to the side.

Step 6: Serve and ENJOY! ... Drizzle the dressing over the cranberry stack and greens; then, garnish with extra nuts and fresh mint. A great starter or salad. Perfect for entertaining - especially during the holidays.