1

Prepare vinaigrette: Heat sesame seeds in a small skillet over medium-high heat, stirring constantly, 3 minutes or just until toasted. Microwave vinegar in a medium-size, microwave-safe glass bowl at HIGH 1 minute, or just until hot. Add sugar, and whisk until dissolved. Add next 3 ingredients, toasted sesame seeds, and, if desired, poppy seeds; whisk until blended. Store in refrigerator up to 1 week.

2

Toast pecans: Place pecans in even layer in a shallow pan. Bake pecans at 350°F. for 15 minutes or until toasted, stirring once.

3

Assemble salad: Place greens in a large bowl. Top with cheese, cranberries, and toasted pecans. Drizzle with Apple Cider Vinaigrette just before serving.