In a blender or food processor, place the cranberries, vinegar, shallots, garlic, and mustard, and pulse a few times to roughly chop. Add the cranberry juice, walnut oil, maple syrup, salt, and pepper, and blend for 1-2 minutes or until very smooth. While the machine is running, drizzle in the olive oil through the feed tube, and continue to blend until well emulsified. Add the chopped cilantro and blend an additional 30 seconds. Taste and add additional salt and pepper, if needed. Transfer the vinaigrette to an airtight container, store in the refrigerator for 1-2 weeks. Shake well before using.

Yield: 2 1/4 cups