In a serving bowl, combine the frisée and baby lettuces. Top with orange segments and dried cranberries.
To make the vinaigrette, combine the thawed cranberries, vinegar, lime juice, sugar, salt and half of the olive oil in a blender. Blend until smooth. Transfer to a mixing bowl and whisk in remaining olive oil. Serve dressing alongside the salad.
Notes
Make cranberry vinaigrette all winter. It's great on salads and veggies.