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
- Combine Port and shallots in heavy small saucepan.
- Boil until liquid is reduced to 2 tablespoons, about 10 minutes.
- Add cranberries, oil and vinegar.
- Boil 3 minutes.
- Season vinaigrette with salt and pepper.
- Let cool slightly.
- Combine greens in large bowl.
- Pour vinaigrette over greens and toss.
- Sprinkle with cheese and nuts.
- 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)