Louisiana Sunburst Salad


Ingredients:
24 ounces mixed baby lettuces
2 ounces dried cranberries
2 ounces almonds, sliced and toasted
1 teaspoon ground cinnamon
1 ounce vegetable oil
Salt and freshly ground black pepper to taste
2 ounces crumbed Stilton cheese (or blue cheese)
2 ounces ruby port wine
2 ounces raspberry vinegar
1 teaspoon sugar
1 ounce water
5 dashes of Tabasco

Method:

Soak the cranberries overnight in the port.
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.

Separate the greens onto four plates and garnish each salad with crumbled cheese, cranberries and almonds.

Makes: 4 salads