Time: 30 minutes
Wash salad leaves and dry well.In a large pot over medium heat warm balsamic vinegar with honey. Drizzle in olive oil and whisk gently. Season with salt, pepper and add a squeeze of fresh lemon. Turn off heat and dump in salad greens. Using tongs, coat everything evenly — the heat of the pot will slightly wilt the greens. Set the greens on a platter and top with shaved red onion, dried cranberries, parmigiano shavings and parsley sprigs.