Green Salad with Cranberry Vinaigrette

Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes or until nuts begin to brown.

In a blender or food processor combine the vinegar oil cranberries mustard garlic salt pepper and water. Process until smooth.

In a large bowl toss the almonds onion blue cheese and greens with the vinegar mixture until evenly coated.