Winter greens with cranberry-port vinaigrette

1 servings

Ingredients

Quantity Ingredient
1 cup Tawny Port
⅓ cup Packed thinly sliced shallots
1 cup Fresh cranberries
⅓ cup Safflower oil
3 tablespoons Raspberry vinegar or red wine vinegar
8 cups Assorted greens; (such as escarole,
; red leaf lettuce
; andBelgian endive),
; torn
⅔ cup Crumbled Stilton cheese
¼ cup Crumbled pistachios

Directions

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.

Serves 6.

Bon Appetit December 1992

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