Louisiana Sunburst Salad

12 ingredients
4 steps

Ingredients

  • 11 ounces mesclun (mixed baby lettuces, like mAche, frisAe, 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!)

Directions

  1. 1
    Soak the cranberries overnight in the port.
  2. 2
    (If you're not using raspberry vinegar, soak your teabag at this time as well; see recipe description).
  3. 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. 4
    Separate the greens onto four plates and garnish each salad with crumbled cheese, cranberries and almonds.

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