Louisiana Sunburst Salad (Creole)

Ingredients

• 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

Directions

1. 1

   Soak cranberries overnight in the port wine.

2. 2

   The next morning, in a large mixing bowl, add oil, water, vinegar, Tabasco, cinnamon & sugar, & whisk until emulsified.

3. 3

   Add the lettuces & toss, then season with salt & pepper.

4. 4

   Divide the greens among 4 plates & garnish each with crumbled cheese, cranberries & almonds.