Winter Greens with Cranberry-Port Vinaigrette

• 1 cup tawny Port
• 1/3 cup packed thinly sliced shallots
• 1 cup fresh cranberries
• 1/3 cup safflower oil
• 3 tablespoons raspberry vinegar or red wine vinegar
• 8 cups assorted greens (such as escarole, red leaf lettuce and Belgian endive), torn
• 2/3 cup crumbled Stilton cheese
• 1/4 cup crumbled pistachios

1. Combine Port and shallots in heavy small saucepan.
2. Boil until liquid is reduced to 2 tablespoons, about 10 minutes.
3. Add cranberries, oil and vinegar.
4. Boil 3 minutes.
5. Season vinaigrette with salt and pepper.
6. Let cool slightly.
7. Combine greens in large bowl.
8. Pour vinaigrette over greens and toss.
9. Sprinkle with cheese and nuts.
10. Toss lightly and serve warm.

tawny port, shallots, fresh cranberries, safflower oil, raspberry vinegar, endive, cheese, pistachios

Taken from www.epicurious.com/recipes/food/views/winter-greens-with-cranberry-port-vinaigrette-2816 (may not work)