Louisiana Sunburst Salad (creole)

Total Time: 10 mins
Preparation Time: 10 mins

Ingredients

• Servings: 4


• 2 ounces dried cranberries


• 2 ounces ruby port


• 1 ounce vegetable oil


• 2 ounces water


• 2 ounces raspberry vinegar


• 1/8 teaspoon tabasco sauce (or less)


• 1 teaspoon ground cinnamon


• 1 teaspoon granulated sugar


• 1 (24 ounce) package mesclun (baby lettuces)


• 1/4 teaspoon salt, to taste


• 1/8 teaspoon ground pepper, to taste


• 2 ounces stilton cheese, crumbled (or blue cheese)


• 2 ounces almonds, sliced & toasted

Recipe

• 1 soak cranberries overnight in the port wine.


• 2 the next morning, in a large mixing bowl, add oil, water, vinegar, tabasco, cinnamon & sugar, & whisk until emulsified.


• 3 add the lettuces & toss, then season with salt & pepper.


• 4 divide the greens among 4 plates & garnish each with crumbled cheese, cranberries & almonds.