Name: Winter Greens with Cranberry-Port Vinaigrette
Yield: Serves 6
Ingredients: 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

Recipe information

Yield
Serves 6

Ingredients

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

Preparation

Step 1
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.
Step 2
Combine greens in large bowl. Pour vinaigrette over greens and toss. Sprinkle with cheese and nuts. Toss lightly and serve warm.

TagsSalad Port Alcohol Beverages Cranberry Berry Fruit Cheese Dairy Pistachio Nut Lettuce Leafy Greens Vegetable Escarole Chicory Endive Side Dinner Gluten Free Vegetarian Weeknight Meals Simmer Winter Bon Appétit

Recipe notes

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