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Cranberry Walnut Kale Salad with Cranberry Vinaigrette


4 oz fresh cranberries
1/3 cup water
2 tablespoons sugar
2 tablespoons sherry vinegar or red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4-1/2 cup olive oil
8 oz fresh kale (preferably Tuscan, and young leaves)
1 cup dried cranberries
1 cup walnuts
1/4 cup thinly sliced red onion
additional salt & pepper to taste



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