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Epicurious

Winter Greens with Cranberry-Port Vinaigrette

4.5

(16)

Recipe information

  • Yield

    Serves 6

Ingredients

1 cup tawny Port
1/3 cup packed thinly sliced shallots
1 cup fresh cranberries
1/3 cup safflower oil
3 tablespoons raspberry vinegar or red wine vinegar
8 cups assorted greens (such as escarole, red leaf lettuce and  Belgian endive), torn
2/3 cup crumbled Stilton cheese
1/4 cup crumbled pistachios

Preparation

  1. Step 1

    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.

    Step 2

    Combine greens in large bowl. Pour vinaigrette over greens and toss. Sprinkle with cheese and nuts. Toss lightly and serve warm.

TagsSaladPortAlcoholBeveragesCranberryBerryFruitCheeseDairyPistachioNutLettuceLeafy GreensVegetableEscaroleChicoryEndiveSideDinnerGluten FreeVegetarianWeeknight MealsSimmerWinterBon Appétit
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