Baby Beet Greens with Spicy Mediterranean Vinaigrette

This unusual salad ties together earthy greens, sweet-tart cranberries, smoky cheese and crunchy croutons with a spicy-sweet dressing. Baby chard and beet greens have bright-colored ribs and veins, which give this salad a beautiful look.

1/2 teaspoon black mustard seeds

1/4 teaspoon ground coriander

1/8 teaspoon ground cumin

1/2 cup carrot juice

2 tablespoon golden raisins

2 tablespoon red-wine vinegar

4 sprigs fresh cilantro

1 tablespoon nonfat plain yogurt

1 teaspoon honey

1 1/2 teaspoons crushed red pepper

1/4 teaspoon salt

Freshly ground pepper, to taste

1/4 cup extra-virgin olive oil

1 1/2 cups cubed whole-wheat or multigrain bread

1/2 small clov garlic

4 cups baby beet greens, baby chard or baby spinach

1/4 cup dried cranberries

1/4 cup shredded smoked cheese, such as Cheddar

Step 1
To prepare vinaigrette: Heat mustard seeds, coriander and cumin in a small dry skillet over medium heat until fragrant, 2 to 3 minutes. Add carrot juice and simmer over medium heat until reduced by half, about 3 minutes.

Step 2
Place raisins in a blender and add the hot juice. Let stand for 5 minutes to plump the raisins. Then add vinegar, cilantro, yogurt, honey, crushed red pepper, 1/4 teaspoon salt and pepper and blend until combined. Pour in 1/4 cup oil and blend until smooth, about 1 minute.

Step 3
To prepare croutons: Preheat oven to 375°F.

Step 4
Toss bread and 1 tablespoon oil in a medium bowl until well combined. Spread in a single layer on a large baking sheet. Bake, stirring once, until golden and crisp, 12 to 15 minutes.

Step 5
To prepare salad: Season a wooden salad bowl by rubbing with garlic and pinch of salt. Chop the garlic and add to the bowl along with greens. Pour 1/4 cup of the vinaigrette over the greens. (Cover and refrigerate the remaining 1/2 cup vinaigrette for up to 3 days.) Sprinkle the salad with cranberries, cheese and the croutons; toss and serve.