Louisiana Sunburst Salad (Creole)

This recipe was found on the gumbopages.com website. Preparation time does not include the time needed for cranberries to soak overnight.

• Ready In: 10 mins
• Serves: 4

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. Soak cranberries overnight in the port wine.
2. The next morning, in a large mixing bowl, add oil, water, vinegar, Tabasco, cinnamon & sugar, & whisk until emulsified.
3. Add the lettuces & toss, then season with salt & pepper.
4. Divide the greens among 4 plates & garnish each with crumbled cheese, cranberries & almonds.