Louisiana Sunburst Salad (creole)

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4-5
• 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

• soak cranberries overnight in the port wine.
• the next morning, in a large mixing bowl, add oil, water, vinegar, tabasco, cinnamon & sugar, & whisk until emulsified.
• add the lettuces & toss, then season with salt & pepper.
• divide the greens among 4 plates & garnish each with crumbled cheese, cranberries & almonds.