Louisiana Sunburst Salad - cooking recipe

Ingredients

11 ounces mesclun (mixed baby lettuces, like mAche, frisAe, radicchio, baby spinach, etc.)
2 ounces dried cranberries
2 ounces almonds, sliced and toasted
1 teaspoon ground cinnamon
1 ounce vegetable oil
salt & freshly ground black pepper
2 ounces crumbed Stilton cheese (or blue cheese)
2 ounces ruby port
2 ounces raspberry vinegar
1 teaspoon sugar
1 ounce water
5 dashes Tabasco sauce (can add a couple of more if your daring!)

Preparation

Soak the cranberries overnight in the port.
(If you're not using raspberry vinegar, soak your teabag at this time as well; see recipe description).
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.