Winter Greens with Cranberry-Port Vinaigrette

Categories: December 19
Yield: 1 servings

1 c Tawny Port
1/3 c Packed thinly sliced
-shallots
1 c Fresh cranberries
1/3 c Safflower oil
3 tb Raspberry vinegar or red
-wine vinegar
8 c Assorted greens; (such as
-escarole,
; red leaf lettuce
; andBelgian endive),
; torn
2/3 c Crumbled Stilton cheese
1/4 c 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.

Serves 6.

Bon Appetit December 1992

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