Recipe - Winter Greens With Cranberry-Port Vinaigrette

1 cup Tawny Port
1/3 cup Packed thinly cut or sliced up
shallots
1 cup Fresh cranberries
1/3 cup Safflower oil
3 tablespoon Raspberry vinegar or red
wine vinegar
8 cup Assorted greens; (such as
escarole,
; red leaf lettuce
; andBelgian endive),
; torn
2/3 cup Crumbled Stilton cheese
One fourth cup 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

Converted by MC_Buster.

Converted by MM_Buster v2.0l.