Winter Salad with Beets and Goats Cheese

1 head romaine lettuce, dark outer leaves removed and hearts chopped
1 head radicchio lettuce, chopped
boiled beets, one per person
goats cheese
dried cranberries
toasted pine nuts

for vinaigrette:
3 tablespoons red wine vinegar
1/3 cup olive oil
1/4 cup fresh cranberries
1 tablespoon Dijon mustard
2 tbs water
salt and pepper to taste
1 small shallot, minced

In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.

In a large bowl, toss lettuces and with dressing. Thinly slice beets and arrange on the bottom of the plate. Pile lettuces on top of beets and sprinkle dried cranberries, toasted pine nuts and crumbled goats cheese.