In a blender, combine the cranberries, orange sections, sugar, vinegar, salt, and ground mustard. Process till combined. Then remove the blender cover and gradually add oil in a steady stream. Set aside.

Rip all of the greens into bite size pieces. I like using an assortment of spring or baby greens along with romaine lettuce, spinach and herbs such as sprigs of dill, basil, and cilantro. To assemble place a handful of the salad mix on a plate or in a bowl, and top with some of the cheese and the walnuts. Pass the dressing to guests to drizzle over the salad.