Turkey Cranberry Salad - Charter Reserve

Ingredients

• 16 ounces Honey Turkey Breast
• 10 ounces of field greens or spinach
• 1 cup dried cranberries
• 1 cup pecan halves, toasted or candied, if desired
• 1, 4 ounce package of goat cheese, crumbled
• 1 small red onion, thinly sliced
• ⅓ cup olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon balsamic vinegar
• ¼ cup prepared or store-bought whole-berry cranberry sauce
• 1 tablespoon Dijon mustard
• 1 small clove of garlic, minced
• ½ teaspoon sea salt
• ¼ teaspoon pepper