Mesclun Salad with Veggies, Goat Cheese, and Crispy Garlic

INGREDIENTS

• 1/8 teaspoon dried onion flakes
• 4 cooked beets, thinly sliced
• 1 tablespoon unsalted butter
• 1/2 cup dried cranberries
• 2 tablespoons Dijon mustard
• 1/2 cup pine nuts
• 2 large shallots, minced
• 4 cloves garlic, thinly sliced
• 1 pint cherry tomatoes, halved
• 1 large orange bell pepper, seeded and coarsely chopped
• 4 ounces fresh goat cheese
• About 10 cups mesclun
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon minced fresh dill or 1 teaspoon dried
• Juice of 1 large lemon