Instructions: To make vinaigrette, combine mustard, brown sugar, honey, olive oil and vinegar in a small jar. Cover and shake until blended. Refrigerate until ready to use.

Put bread crumbs and flour on separate plates. In a small bowl, lightly beat the egg and milk. Cut the cheese into 12 pieces. Flour your hands, roll the cheese into balls, and then flatten slightly. Roll each ball in the flour and dip in the egg mixture, then the bread crumbs. Gently pat crumbs into the cheese and refrigerate cheese for 15 min.

In a large skillet over medium heat, heat the canola oil. Cook the fritters, 3-4 at a time, for 1 min on each side, or until golden. Using a slotted spoon, transfer cheese to paper towels to drain. In a large bowl, toss greens with the vinaigrette. Divide among 4 salad plates. Place 3 fritters on each plate and sprinkle dried cranberries over the greens. Top with fresh ground pepper.

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