Louisiana Sunburst Salad (Creole)

• 2 ounces dried cranberries
• 2 ounces ruby port
• 1 ounce vegetable oil
• 2 ounces water
• 2 ounces raspberry vinegar
• 1/8 teaspoon Tabasco sauce (or less)
• 1 teaspoon ground cinnamon
• 1 teaspoon granulated sugar
• 1 (24 ounce) package mesclun (baby lettuces)
• 1/4 teaspoon salt, to taste
• 1/8 teaspoon ground pepper, to taste
• 2 ounces Stilton cheese, crumbled (or blue cheese)
• 2 ounces almonds, sliced & toasted

1. Soak cranberries overnight in the port wine.
2. The next morning, in a large mixing bowl, add oil, water, vinegar, Tabasco, cinnamon & sugar, & whisk until emulsified.
3. Add the lettuces & toss, then season with salt & pepper.
4. Divide the greens among 4 plates & garnish each with crumbled cheese, cranberries & almonds.

cranberries, port, vegetable oil, water, raspberry vinegar, tabasco sauce, ground cinnamon, sugar, salt, ground pepper, cheese, almonds

Taken from www.food.com/recipe/louisiana-sunburst-salad-creole-372745 (may not work)