Louisiana Sunburst Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 11 ounces mesclun (mixed baby lettuces, like mãƒâ¢che, frisãƒâ©e, radicchio, baby spinach, etc.)
• 2 ounces dried cranberries
• 2 ounces almonds, sliced and toasted
• 1 teaspoon ground cinnamon
• 1 ounce vegetable oil
• salt & freshly ground black pepper
• 2 ounces crumbed stilton cheese (or blue cheese)
• 2 ounces ruby port
• 2 ounces raspberry vinegar
• 1 teaspoon sugar
• 1 ounce water
• 5 dashes tabasco sauce (can add a couple of more if your daring!)

Recipe

• 1 soak the cranberries overnight in the port.
• 2 (if you're not using raspberry vinegar, soak your teabag at this time as well; see recipe description).
• 3 in a large mixing bowl, add the oil, water, vinegar, tabasco and cinnamon and whisk until emulsified. add the lettuces and toss. season with salt and pepper.
• 4 separate the greens onto four plates and garnish each salad with crumbled cheese, cranberries and almonds.