Created by Sue on March 11, 2013
Step 1: Whisk together vinegar and oil and add salt, pepper and mustard until it is well blended.
Step 2: Toss with the baby greens or mesclun until the leaves are nicely coated.
Step 3: Toss again with the tomatoes.
Step 4: Place salad portions in bowls, garnish with a small amount of red onion, sprinkle with crumbled bacon, toasted pine nuts, and dried cranberries; serve.