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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.