Directions:

Whisk the lemon juice, mustard, tamari, shallot and garlic in a bowl. Slowly add the olive oil in a thin stream, whisking constantly to emulsify the mixture.

Stir in parsley, salt and pepper to taste; set aside. (Any leftover dressing can be refrigerated, covered tightly, for up to 2 weeks.)

Place the greens in a large bowl.

Add the cranberries, carrot and almonds and toss lightly to distribute, then drizzle the vinaigrette over all to taste and toss again.

Divide among 6 serving plates and sprinkle feta cheese over the top of each salad. Serve immediately.