This easy-to-make salad gets a sophisticated edge by adding dried cranberries or red-skinned pears and warming the dressing before drizzling it over the greens. We love it with roast turkey or beef.
Combine oil, vinegar, pepper and tarragon in a medium-size microwave-safe bowl or measuring cup. Set aside at room temperature up to 1 day. Crumble cheese, measure out and refrigerate in a sealed plastic bag. Keep mesclun refrigerated. Arrange on plates just before serving, then heat dressing as directed above.