• 1 leek (white part), sliced into rounds
• 1 L (4 c.) of small coloured carrots quartered lengthwise
• 1.5 L (6 c.) of mixed greens
• 2 packages of duBreton Boreal Country-Style Pâté, cut into small cubes
  
  
  

Cranberry juice vinaigrette

• 60 mL (¼ c.) of cranberry juice
• 30 mL (2 tbsp.) of sunflower oil
• 30 mL (2 tbsp.) of maple or cider vinegar
• 1 shallot, chopped
• Salt and fresh ground pepper

1. In a jar, mix the vinaigrette ingredients.
2. Bring salted water to a boil and cook the leek for 2 minutes. Remove from hot water and chill in cold water.
3. Cook the carrots in the hot water for 5 to 7 minutes and then chill as well.
4. Drain the cold water off of the vegetables.
5. Among 4 plates, distribute the lettuce and add the vegetables and diced pâté.
6. Drizzle with vinaigrette and serve immediately.